Soup > Nettle Soup

Nettle and Potato Soup Recipe

Ingredients with Measurements:
- 2 cups fresh nettle leaves, washed and chopped
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until translucent.
3. Add the diced potatoes and stir to coat them in the oil.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and let simmer for 20 minutes, or until the potatoes are tender.
6. Add the chopped nettle leaves to the pot and stir well.
7. Let the soup cook for another 5 minutes, or until the nettle leaves are wilted.
8. Remove the pot from the heat and let it cool slightly.
9. Using a blender or immersion blender, puree the soup until smooth.
10. Return the soup to the pot and stir in the milk.
11. Season with salt and pepper to taste.
12. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- Makes 4 servings

Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 4g

Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Spinach or kale can be used instead of nettle leaves.
- Heavy cream can be used instead of milk.

Variations:
- Add cooked bacon or ham for a meaty version.
- Top with croutons or grated cheese for added texture and flavor.

Tips and tricks:
- Wear gloves when handling fresh nettle leaves to avoid getting stung.
- Use a blender or immersion blender to puree the soup to a smooth consistency.
- Adjust the amount of milk to achieve the desired thickness of the soup.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprig of fresh herbs.

Garnishes:
- Croutons, grated cheese, fresh herbs, or a dollop of sour cream.

Pairings:
- Serve with a crusty bread or a side salad for a complete meal.

Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
- Garlic bread or crostini.

Troubleshooting advice:
- If the soup is too thick, add more milk or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
- Wash the nettle leaves thoroughly before using them in the soup.
- Store leftover soup in the refrigerator and consume within 3 days.

Food history:
- Nettle soup has been a traditional dish in many European countries for centuries, as nettles were a common weed that could be foraged for free.

Flavor profiles:
- This soup has a creamy and earthy flavor, with a slight bitterness from the nettle leaves.

Serving suggestions:
- Serve this soup as a comforting and nutritious meal on a cold day.

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Taste: Savory, Earthy, Herbaceous, Nutty, Creamy