A classic bowl of foraged springtime stinging nettle soup is a celebration of the season’s earliest green gifts — wild, vivid, and nourishing. Emerging just as winter’s grip loosens, young stinging nettles (Urtica dioica) are among the first wild edibles to carpet forest floors and hedgerows. Gathered with care (and gloves!), their tender tops are packed with vitamins A, C, and iron, making them a staple for revitalizing springtime fare.
The soup begins simply. In a pot, onions and leeks are softened in butter or olive oil until sweet and golden. A couple of garlic cloves follow, just kissed by heat to release their aroma. Potatoes, diced small, are added next to lend body and creaminess. After a few stirs, vegetable or chicken stock is poured in, and the pot simmers until the potatoes yield easily to a fork.
Now, the star ingredient: fresh nettles, washed and stripped from their stems. The sting disappears within seconds of cooking, replaced by a deep green earthiness that’s somewhere between spinach and sorrel. They’re wilted briefly in the broth, their color bright and life-affirming.
A quick blend transforms everything into a velvety, emerald-hued soup. A swirl of cream or a spoonful of yogurt can soften its wild edge, and a grating of nutmeg or a squeeze of lemon sharpens it into balance. Some prefer it rustic, others pass it through a sieve for silkiness.
Served hot with crusty bread or a poached egg on top, this nettle soup is more than a meal — it’s a rite of spring, a connection to land and season. Each spoonful tastes of renewal, reminding us of the richness that comes from the wild, the overlooked, and the patiently gathered.
- * 4 cups vegetable stock
- * ½ cup heavy cream
- * 2 cups diced peeled russet potato, roughly 1 large potato
- * 2 cups diced leeks
- * 2 medium sized shallots diced small
- * 1 small yellow onion diced
- * 3 tablespoons unsalted butter
- * 1 cup diced celery
- * Kosher salt to taste
- * White pepper to taste
- * 8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.
- * Harvest fresh nettles in the spring about 4-5 inches tall.
- * Wash the nettles in a sink of cold water, then dry them.
- * Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles. Note that you can also add the nettles directly to the blender or soup raw for a stronger flavor.
- * Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil, adding the nettles and cooking for 30 seconds.
- * Remove the nettles leaves and stems to a tray, spread them out and cool naturally.
- * Remove a handful of nettles and finely chop them to add after the soup is pureed.
- Finishing and serving
- * Crème fraiche
- * chopped dill or mint
- * chopped hard boiled egg optional
- * extra virgin olive oil to garnish, optional