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XIRecipes·with Stinging nettle40 min total
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℞ · Culinary recipe

Spring nettle and potato soup

The traditional foraged soup of central and eastern Europe — deep green, iron-rich, tasting of fresh spring earth. A rite of March.

Prep15′
Cook25′
Serves4
Leveleasy
CuisineEuropean
with Stinging nettle
Best in spring
I

Ingredients for 4

Scale
II

Method

  1. I

    Wear thick gloves and long sleeves when handling raw nettles — they sting until cooked or wilted.

  2. II

    Rinse the nettles in cold water in a colander (still gloved).

  3. III

    In a large pot, sweat the onion in the oil over low heat until translucent (~8 minutes). Add the garlic, cook 1 more minute.

  4. IV

    Add the potatoes and stock. Bring to a boil, then simmer 15 minutes until the potatoes are tender.

  5. V

    Add all the nettles (still gloved for the last time). Stir — they wilt in seconds and lose their sting.

  6. VI

    Simmer 3 more minutes only. Long cooking dulls the color.

  7. VII

    Blend smooth with an immersion blender.

  8. VIII

    Stir in the cream, lemon juice, a small grating of nutmeg, salt and pepper.

  9. IX

    Serve immediately with a swirl of cream and a slice of good sourdough.

III

Notes & variations

Only pick young nettles (top 15 cm) in spring before flowering — older nettles develop calcium oxalate crystals that irritate the urinary tract. Never pick from roadsides or sprayed areas. Cooking or blanching neutralizes the sting completely.

Culinary use only
This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.
IV

Featured from the herbarium

1 plant
Stinging nettle
Stinging nettle
Urtica dioica
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