Among the early spring greens, nettles seem to be enjoying an increased level of popularity. A valuable source of healthy compounds, nettles should be included in the spring diet as often as possible. We offer you a recipe for creamy nettle soup with spicy croutons.
You don’t need many ingredients for this cream soup. Nettles are not only tasty but also very nutritious, and the spicy croutons give the soup extra consistency as well as flavor.
Spring is eagerly awaited because nature is reborn and the markets abound with vitamin-packed green food. Among them you can enjoy spinach, celeriac, endive, nettles and lovage as early as the beginning of March, as well as fresh lettuce, green onions and green garlic. You can prepare a variety of dishes from this abundance of tender spring vegetables, either individually or combined for special tastes and flavors.
Below we give you the step-by-step recipe for creamy nettle soup, full of color and flavor.
Ingredients
- 750 g nettles
- 1 large onion or a bunch of green onions
- 2-3 cloves of garlic or a cube of ginger
- 1 large carrot
- 1 large potato
- 2-3 tbsp oil
- Salt to taste
- 3 liters of water
- 1 pinch baking soda
- Spicy croutons for serving
Preparation
Start by preparing the nettles, which need to be thoroughly cleaned of impurities. Don’t forget to use gloves when cleaning them to avoid those painful stings.
Once you have thoroughly cleaned the nettles of visible impurities, wash them thoroughly in 3-4 doses of cold water until the drained water remains clear. Use only the leaves and tips of the nettles with the stalks attached.
Place a pot on the stove and bring to the boil 2 liters of water. Add a little baking soda to prevent the nettles from changing color. This trick will intensify the green color of the nettles.
Once the water is boiling, add the washed and well-drained nettles. Soak them for 1 minute in the hot water, pressing them down with a spatula so that the water covers them completely. Then transfer the nettles into a sieve and allow to drain. Meanwhile, prepare the other ingredients.
Do not discard the water in which you cooked the nettles. You can save it to water potted or garden flowers, as it has many properties that provide protection against various plant diseases.
Clean the onions, garlic cloves and carrots, chop finely and sauté gently in a little oil. Peel the potato, rinse with cold water and dice, then cook in 750 ml of water with a teaspoon of salt.
When the vegetables are sautéed, chop the nettles finely and add them on top. Stir for 1-2 minutes with the vegetables in the pan to blend the flavors, then add all the ingredients from the pan over the boiling potato cubes.
Cook everything together for another 5-6 minutes, and then drain the soup and puree the ingredients well with a vertical blender. Add 1-2 more grated garlic cloves and adjust the texture of the cream soup with a little of the drained juice.
Serve the delicious creamed nettle soup with spicy croutons and finely chopped parsley leaves.