French cuisine · Soups & Stews

Nettle Soup

Rustic spring soup of young nettle tips and potatoes, finely puréed and refined with cream.

Ingredients · for 4 servings

• 250 g young nettle tips
• 500 g floury potatoes
• 1 onion
• 1 leek
• 900 ml vegetable stock
• 150 ml cream
• 30 g butter
• 1 pinch grated nutmeg
• Salt, pepper

Instructions

1. Sort the nettles wearing gloves, wash thoroughly and remove the tough stems - once cooked, the leaves lose their sting completely.
2. Peel and dice the potatoes, finely chop the onion and wash the leek, cutting it into thin rings.
3. Melt the butter in a pot and sweat the onion and leek over low heat for 5 min until soft, without browning them.
4. Add the potatoes, pour in the stock and cook covered for 18-20 min, until the cubes fall apart.
5. Stir in the nettle leaves and let them wilt for just 3-4 min so the soup keeps its vivid green, then purée finely.
6. Season with cream, nutmeg, salt and pepper, heat through briefly again and serve in warmed bowls with a dollop of cream.