Luxurious and vibrant green, Nettle soup can be made with highly nutritious nettles or baby spinach. Keep it vegan and add a drizzle of truffle oil, or swirl in yogurt for extra richness. Add sautéed wild mushrooms to the top for a heartier version.
2 cups wild mushrooms, sautéed and seasoned with salt and pepper (optional)
In a medium pot, sauté shallot and garlic in olive oil 3–4 minutes, over medium heat, until fragrant and golden. Add potatoes, stock, salt, and pepper and bring to a simmer, covered. Simmer until potatoes are very tender, about 10–15 minutes.
When potatoes are tender, carefully add nettles ( using gloves or tongs) and stir, letting them wilt, about 1 minute. Do not boil. Turn off the heat and let the pot cool. The hot water will neutralize their sting.
Once cooled, blend until very smooth. Add the fresh tarragon and a squeeze of lemon and blend again. Taste and adjust salt and lemon.
Divide among bowls, top with a swirl of yogurt or sour cream. Sprinkle with fresh tarragon leaves or edible flower petals. Add a drizzle of truffle oil, if you like.
This soup is really good with sautéed wild mushrooms added to the top. Further elevate with a few drops of truffle oil.
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