Ingredients with Measurements:
- 4 cups fresh nettle leaves, washed and dried
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 2 medium potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread the nettle leaves on a baking sheet and drizzle with olive oil. Roast in the oven for 10-15 minutes, until the leaves are wilted and slightly crispy.
3. In a large pot, sauté the leek and garlic in a tablespoon of olive oil over medium heat until softened, about 5 minutes.
4. Add the roasted nettle leaves, broth, potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Stir in the heavy cream and lemon juice and heat through.
7. Serve hot, garnished with a drizzle of olive oil and a sprinkle of black pepper.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Spinach or kale can be substituted for nettle leaves.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half or milk can be used instead of heavy cream.
- Lime juice can be substituted for lemon juice.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or chopped fresh herbs, such as parsley or chives.
- Add cooked chicken or sausage for a heartier soup.
Tips and tricks:
- Wear gloves when handling fresh nettle leaves to avoid getting stung.
- Use an immersion blender for easier cleanup.
- Adjust the consistency of the soup by adding more or less broth.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and a sprinkle of black pepper.
Garnishes:
- Croutons
- Chopped fresh herbs, such as parsley or chives
- A dollop of sour cream
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Wear gloves when handling fresh nettle leaves to avoid getting stung.
- Make sure the soup reaches a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Nettle soup has been a traditional dish in many European countries for centuries.
Flavor profiles:
- Earthy
- Savory
- Creamy
- Tangy
Serving suggestions:
- Serve as a first course for a dinner party.
- Enjoy as a light lunch with a salad or sandwich.
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