Nettle Soup

Intro

Why it works:

Yield:

Time:

Pairing:

References:

https://foragerchef.com/classic-nettle-soup/

Equipment:

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Ingredients:

• 4 cups chicken stock

• ½ cup heavy cream

• 2 cups diced peeled russet potato, roughly 1 large potato

• 2 cups diced leeks

• 2 medium sized shallots diced small

• 1 small yellow onion diced

• 3 tablespoons unsalted butter

• 1 cup diced celery

• Kosher salt to taste

• White pepper to taste

• 8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.

Finishing and serving

Instructions:

1. Preparing the Nettles

   • Harvest fresh nettles in the spring about 4-5 inches tall.

   • Wash the nettles in a sink of cold water, then dry them.

   • Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Immerse the nettles in cold water. You can also add the nettles directly to the blender raw for a stronger flavor, just make sure to chill it quickly to preserve the flavor.

   • Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 1 tablespoon of salt and bring to a boil, adding the nettles and cooking for 30 seconds, then shock in cold water and squeeze dry.

   • Remove a handful of nettles and finely chop them to add after the soup is pureed.

   Building the soup

   • Sweat the celery, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock, potatoes, and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.

   • Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.

   • Add the rest of the finely chopped, reserved nettles back to the soup and stir in as a garnish if desired. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.

   Finishing

   • Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.

   • Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.

   Serving

   • Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.

Plating Instructions

Tasting Journal

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