Allergy Fighting Nettles Soup

From Simply Recipes

  • 1/2 large shopping bag of fresh nettle tops
  • 1 Tbsp olive oil
  • 1 tsp butter
  • 1/2 cup chopped shallots
  • 1/2 cup chopped celery
  • 1 lb. of yukon gold or russet potatoes, peeled and chopped
  • 4 cups chicken or veggie stock
  • 1 to 2 cups of water
  • 1 bay leaf
  • 1 tsp dried thyme (or a couple sprigs of fresh thyme)
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp lemon juice
  • 2 to 3 Tbsp of heavy whipping cream or dairy alternative
  1. Bring a large pot of lightly salted water to a boil. Prepare a large bowl of ice water. Wearing protective gloves, transfer the nettle tops into the boiling water. Blanch for 2 minutes. Use tongs to transfer to the bowl of ice water to shock them. Strain in a colander. Cut away and discard any large stems from the nettles. (This should be easier to do now that the nettle stingers have lost their sting due to the blanching.)

  2. In a 6 qt soup pot, heat the olive oil and butter on medium heat. Add the chopped shallots and celery and cook until softened, about 5 minutes.

  3. Add the chopped potatoes, the chicken stock, bay leaf, and thyme. Bring to a simmer and simmer for 5 minutes.

  4. Roughly chop the blanched nettles. Add 3 to 4 cups of the chopped blanched nettles to the pot. Add enough water to just cover the nettles and potatoes, 1 to 2 cups. Return to a simmer and simmer for 15 minutes or until the potatoes are soft and the nettles tender.

  5. Remove the bay leaves (and thyme sprigs if using) from the pot. Using an immersion blender or working in batches with a standing blender, purée. Return to the pot and take off the heat.

  6. Add salt to taste. Add 1/2 tsp of freshly ground black pepper. Add lemon juice. Right before serving, swirl in the cream. Adjust seasonings to taste.

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