Stinging nettles may prick your skin, but they create an exceptional soup packed with flavor and nutrition. As a seasoned forager and home cook, I've perfected this simple recipe using free, wild ingredients you'll love.
Look for fresh nettles in slightly humid, cool spots like embankments, woodland undergrowth, or ditch edges. Wear gloves when harvesting to protect your hands—these plants yield a delicious soup with a subtle sorrel-like tang. I've made it countless times and it's always a hit!
- 200 grams of nettles (5 or 6 handfuls of leaves)
- 1 onion
- 3 or 4 potatoes (to balance the tangy flavor)
- 2 tablespoons fresh cream
- 1 tablespoon oil
1. Rinse nettle leaves thoroughly with a splash of white vinegar to neutralize stings.
2. Heat oil in a large pot, then sauté the chopped onion until softened.
3. Add diced potatoes and nettle leaves (discard stems).
4. Cover with water, season with salt and pepper, bring to a boil, then simmer gently for about 1 hour.
5. Blend until smooth, stir in cream, and serve hot. Enjoy!
Share your variations in the comments—I'd love to hear them!
