Irish Nettle Soup Recipe
This brilliant emerald soup makes a spectacular springtime presentation. Nettles bring a unique, potent flavor that some describe as “green” or “grassy.” Try this as a starter for a meal of spring lamb or a simple roast chicken.
Ingredients
| 2 | tablespoons | olive oil |
| 2 | tablespoons | butter |
| 1 | large | onion, chopped |
| 3 | cloves | garlic, crushed |
| 2 | carrots, chopped | |
| 2 | stalks | celery, chopped |
| 1 | small | bay leaf |
| 1/2 | teaspoon | dried thyme |
| 1/2 | pound | nettles* |
| 4–6 | cups | chicken broth, divided |
| 1/2 | teaspoon | freshly ground black pepper |
| 1 | teaspoon | salt |
| ~ | croutons for topping |
| *Find nettles in farmer’s markets and fine produce stores in the spring. Fresh raw nettles can pack a potent sting, so handle them with gloves and be sure to cook them thoroughly to neutralize them. |
Directions
- Heat the oil and butter in a heavy-bottomed soup pot over medium heat.
- Add the onion and cook until softened—approximately 3 minutes.
- Add the garlic and cook for 1 minute. Be careful not to burn it.
- Add the carrots, celery, bay leaf and thyme and cook for 2 minutes.
- Add 4 cups of the chicken stock and the pepper and bring to a simmer.
- Cover and cook until the vegetables are tender.
- Bring the soup to a boil and add the nettles.
- Boil the nettles for 5 minutes, then remove the soup from the heat. Do not overcook the nettles.
- Puree the soup in batches in a blender.
- Return the soup to the pot and add additional stock if necessary to achieve the desired consistency.
- Adjust the seasonings, top with croutons, and serve.
Preparation Time:
Approximately 30–40 minutes.
