Nettle Soup

[dizzydays]

Been trying different ways of making nettle soup and I think the following is the nicest. Tastes vaguely like asparagus soup to me. You need a few big handfuls of young nettles. Pick just the top 2 or three inches of new nettles (use scissors /gloves/long sleeves!). Wash. I used tongs to handle the nettles in the kitchen. Nettles are really nutritious, and later in the summer when they are too woody and bitter, you often find young nettles springing up again.So,

Put a couple of sticks of chopped celery in a pan along with chopped onion/leek, and some garlic and either a piece of butter or a glug of olive oil.
Let the veggies sweat gently for about 10 mins. Add about a litre of stock - veggie or chicken and either 2 tablespoons of white rice or a couple of potatoes. Season with salt and maybe a bit of nutmeg if you have it (optional)
Simmer until the rice and veggies are cooked, then drop in the nettles.
Simmer for another 5 mins.
Blend well in either a liquidiser or I used a stick type hand blender. It goes a fabulous dark green colour after looking rather unpromising before the blending.

Seems to freeze well.

Serve with a swirl of cream or plain yoghurt/greek yoghurt and maybe a few chopped chives.

[Rosesandtea]

That sounds good, thanks. I do a potato and nettle one, much the same. I've not added sour cream or yogurt though.

Nettles are an excellent resource this time of year.

[dizzydays]

I'm avoiding nightshade plants (potato, tomato, peppers, aubergine, chili, paprika, cayenne) to see if it helps my arthritis. I'm pleased to discover that rice works as well as potato - it means I can use it for watercress soup too and other soups that need a potato thickener. You can also used leftover cooked rice I guess.

Must admit I'm loving the nettle soup though - even without the posh serving additions

[PaganPrepper]

Been trying different ways of making nettle soup and I think the following is the nicest. Tastes vaguely like asparagus soup to me. You need a few big handfuls of young nettles. Pick just the top 2 or three inches of new nettles (use scissors /gloves/long sleeves!). Wash. I used tongs to handle the nettles in the kitchen. Nettles are really nutritious, and later in the summer when they are too woody and bitter, you often find young nettles springing up again.So,

Put a couple of sticks of chopped celery in a pan along with chopped onion/leek, and some garlic and either a piece of butter or a glug of olive oil.
Let the veggies sweat gently for about 10 mins. Add about a litre of stock - veggie or chicken and either 2 tablespoons of white rice or a couple of potatoes. Season with salt and maybe a bit of nutmeg if you have it (optional)
Simmer until the rice and veggies are cooked, then drop in the nettles.
Simmer for another 5 mins.
Blend well in either a liquidiser or I used a stick type hand blender. It goes a fabulous dark green colour after looking rather unpromising before the blending.

Seems to freeze well.

Serve with a swirl of cream or plain yoghurt/greek yoghurt and maybe a few chopped chives.

+1 for nettle as a food! it's packed full of vitamins and minerals and so easy to grow! I tend to add wild garlic as well as garlic that I collect whilst out gathering my nettles!