Ingredients
Scale
2–3 liter (8–12 cups) stinging nettles
2 tbsp olive oil
2 shallots, chopped
1 leek, the white part, chopped
1 dl (⅖ cup) white wine
1 large potato, peeled and diced
¼ tsp nutmeg
4 dl (1 ⅔ cups) reduced stock (for example, chicken or vegetable)
6 dl (2 ½ cups) water
2 garlic cloves, minced (or 1 dl / ½ cup chopped wild garlic)
Black pepper, to taste
Salt, to taste
To Serve
Boiled eggs
Bread
Instructions
- Wash the nettles thoroughly while wearing gloves. Steam them for 5 minutes and set aside to cool. Chop them once cool enough to handle.
- Heat the olive oil in a pot. Add the shallots and sauté until they begin to soften.
- Add the chopped leek and sauté for a few more minutes.
- Stir in the garlic (if using) and cook for 1 minute.
- Add the white wine and diced potato. Let the wine reduce by half.
- Season with black pepper, nutmeg, and salt.
- Pour in the stock and water. Simmer until the potatoes are fully cooked.
- Add the steamed nettles and wild garlic (if using). Cook for 30 seconds.
- Carefully blend the soup until very smooth, making sure not to splash the hot liquid.
- Stir in the heavy cream. Taste and adjust seasoning if needed.
- Serve the soup topped with boiled eggs and a slice of good bread, if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes