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.
Ingredients for 4
Method
- I
Wear thick gloves and long sleeves when handling raw nettles — they sting until cooked or wilted.
- II
Rinse the nettles in cold water in a colander (still gloved).
- 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.
- IV
Add the potatoes and stock. Bring to a boil, then simmer 15 minutes until the potatoes are tender.
- V
Add all the nettles (still gloved for the last time). Stir — they wilt in seconds and lose their sting.
- VI
Simmer 3 more minutes only. Long cooking dulls the color.
- VII
Blend smooth with an immersion blender.
- VIII
Stir in the cream, lemon juice, a small grating of nutmeg, salt and pepper.
- IX
Serve immediately with a swirl of cream and a slice of good sourdough.
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.
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