Stinging Nettle Soup

Stinging Nettle Soup

14
Always Cooking Up Something 122

"This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!"

Ingredients

45 m {{adjustedServings}} servings 119 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1846 mg
  • 74%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
  2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
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Reviews

14
  1. 15 Ratings

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Yum! This was super easy to prepare and wonderful. My only criticisms would be: 1) This is too rich. Rather than a soup, it would make an amazing pasta sauce, particularly for cheese ravioli...

this is really good soup! added a bit of lemon juice to my recipe and it came out excellent! I served mine with a dollop of sour cream and sprinkled with pepper. It was a major hit with the husb...

This is so easy to make and tastes great. I ate it as a soup, but plan to use the leftovers on pasta as a previous reviewer suggested. I will also use low salt chicken broth next time as it wa...