Nettle Soup Brennesselsuppe Recipes
NETTLE SOUP (BRENNESSELSUPPE)
This is a traditional Austrian dish, and yes, it really calls for the ordinary stinging nettle, which has, when cooked, a distinct, nutty and aromatic flavour, that reminds a bit of spinach. You can buy young, tender nettle leaves at farmer markets or be daring and pick them yourselves. But don't forget to wear gloves. The nettles won't of course sting any longer when cooked. This soup is really worth a try, you won't regret the effort. Delicious! You can substitute young spinach leaves or swiss chard for the nettles). In the ingredient list I had to select spinach, as nettles were not recognized as edible food :)
Provided by Eismeer
Categories Vegetable
Time 25m
Yield 4-6 , 1 serving(s)
Number Of Ingredients 11
Steps:
- Add butter to a pot and let melt.
- Add shallots and garlic and let fry until translucent.
- Add nettles and let wilt.
- Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
- Bring to a boil and blend soup in a blender or puree.
- Let soup cook until reduced to preferred thickness.
- Salt and pepper to taste.
- Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).
Nutrition Facts : Calories 727.3, Fat 53, SaturatedFat 32.3, Cholesterol 172.1, Sodium 551.7, Carbohydrate 33.8, Fiber 11.1, Sugar 3.5, Protein 18.6
NETTLE SOUP
This wild and verdant plant makes a wonderfully luxurious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot, and cover with cold water by about 2 inches; add 1 tablespoon salt. Bring to a boil, and cook until potatoes are tender, about 25 minutes. Drain; let cool completely. Cut into 1/4-inch dice; set aside.
- Melt butter with the oil in a large pot over medium heat. Add onions and nettle leaves; cook, stirring often, until onions are softened but not browned, about 5 minutes. Add stock, 3/4 cup water, and 1 tablespoon salt; stir to combine. Simmer, stirring occasionally, until nettle leaves have softened, about 30 minutes. Let cool slightly.
- Using an immersion blender or a food processor, puree soup until smooth (use caution when pureeing hot liquids in a food processor). Reheat soup over low heat. Divide among serving bowls. Garnish with the potatoes, and drizzle with cream. Season with pepper, and serve.
STINGING NETTLE SOUP
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!
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 119 calories, Carbohydrate 18.6 g, Cholesterol 4 mg, Fat 3.9 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 1768.1 mg, Sugar 2.4 g
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