Nettle Soup

nettle soup nässelsoppa nesslesuppe delliedelicious ägg egg

 

Nettle season is here! At least here in the northern parts of Europe. I grew up eating nettles. As soon as it started raining my mum sent me and brother out to pick these green burning leaves. But we loved the soup so much that it was worth it.
It’s such a great feeling of finding something growing wild in the nature and be able to pick it, use it and eat it – all for free. And it’s super healthy as well. Nettles are packed with vitamin A, iron and proteins. You can dry the leaves and blend them into a fine powder and use it in cooking, for nettle tea or when baking bread. Or you can do what I do in this recipe and blanch them and use them for soup. After blanching you can put the nettles in freezing bags and freeze for another day. I always say that you can substitute nettles for spinach. It works great as a pie filling, in breakfast muffins, eggs florentine and so on. It’s so tasty and delicious!
DellieDelicious top 5 tips when picking nettles:
If you pick nettles while it’s raining, they will not burn as much.
Use gloves.nettles nettlesoup nässelsoppa nesslesuppe delliedelicious
A scissors is a great tool for this.
Don’t pick nettles that grows close to a road.
Pick them when they are small and don’t use the stems.

Ingredients:
4 servings

2 tbsp olive oil
2 shallots
1 clove of garlic
400 g fresh nettles
2 tbsp flour
400 ml vegetable stock
400 ml chicken stock
100-200 ml cream (it’s up to you how creamy you like it)
white pepper
salt
nutmeg

chives
soft/medium boiled eggs
bread (optional)

Method:
Begin by blanching the nettles in boiling, lightly salted (1 tsp/liter), water. Blanch them for 6-8 minutes. Using a sieve, put the blanched nettles into ice water and let them cool before squeezing the water out. Set aside on a plate.
In a deep saucepan, fry the shallots and garlic until translucent in olive oil. Add the nettles and fry for 1 minute. Add the flour and let stir for 2 minutes. Add the vegetable- and chicken stock. Stir. Let it simmer for 30 minutes. Remove from heat and mix until smooth by using a hand mixer or a blender. Bring back to a low heat and add the cream. Season to taste with white pepper, salt and a little bit of nut meg.

Serve the soup in deep bowls/plates with egg and chopped chives. You can serve this as a starter or as a main, be sure to add some tasty bread and this will be super delicious!

nettle soup nässelsoppa nesslesuppe delliedelicious ägg egg

Leave a Reply

Your email address will not be published.