‘Tis nettle season!
The first time I ate nettle soup was on a summer holiday at my grandmother’s summer house. She had made soup and had left mentioning it was nettles. So there I was sitting in front of bowl full of a vibrant green ‘potage’. I sprinkled pepper on top and as I loudly (I had to make noise while eating my soup) sipped my first spoon, my reaction was: ‘ça pique!’ which would translate by ‘it’s spicy’ but also means ‘it stings’. My grandmother and her sister laughed so much (they still do every time this anecdote is mentioned) and when they told me it was nettles I did not. I refused to believe that I had put too much pepper as they explained. Until the next day. I finally agreed to taste the soup again. And it was delicious!
This is my grandmother’s recipe, it is not fancy but I would never change a thing!
Go foraging! Only pick up young leaves of stinging nettles. Do I need to mention gloves are mandatory?
If you’re not keen on soup, head over to Je veux être bonne
(retour de clin d’oeil, Hana!). We share the same love for nettles and she recently posted an amazing nettle gnocchi recipe that you should try. Now. Miam!
400 g nettles
350 g potatoes
1/2 vegetable stock cube (make sure it’s gluten-free)
salt, to taste
pepper (optional, to taste)
non-dairy cream (I used rice), to serve
Blanch nettles for a few minutes, drain and rinse in cold water.
In a large pan, sautée the onions in olive oil until translucent and add the potatoes and nettle. Add salt (and pepper) to taste and the vegetable stock cube. Cover with water and cook until the potatoes are soft. Drain and set most of the cooking water aside (leave enough to help blend). Blend until smooth and gradually add cooking water until you reach desired consistency.
Serve the soup drizzled with cream.