Stinging Nettle Soup

8 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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!” - by Always Cooking Up Something

Ingredients

1 pound stinging nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 white onion, diced
1/4 cup basmati rice
4 cups chicken broth
salt and pepper to taste

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Metric US

Original recipe yields 5 cups

Directions

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.
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.

Nutrition

Amount Per Serving (5 total)

Calories
107 cal
5%

Fat
3.5 g
5%

Carbs
17.8 g
6%

Based on a 2,000 calorie diet

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Reviews (8)

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emily

Apr. 5, 2010

"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. 2) W..." See morehat is the cream shown in the photo? We served it with kackavall, an Albanian salty cheese similar to feta, but I'm guessing sour cream or heavy cream would also be good."

SpiritedShannon

Apr. 12, 2010

"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 husband!..." See more"

elleneich

May. 25, 2010

"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 was just..." See more a little salty for my taste."

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