Nettle Soup

Instructions

Preparing the Nettles

• Harvest fresh nettles in the spring about 4-5 inches tall.

• Wash the nettles in a sink of cold water, then dry them.

• Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles. Note that you can also add the nettles directly to the blender or soup raw for a stronger flavor.

• Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil, adding the nettles and cooking for 30 seconds.

• Remove the nettles leaves and stems to a tray, spread them out and cool naturally.

• Remove a handful of nettles and finely chop them to add after the soup is pureed.

  
  

  Building the soup

  • Sweat the celery, potato, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.

  • Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.

  • Add the rest of the finely chopped, reserved nettles back to the soup as a garnish. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.

    
    

    Finishing

    • Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.

    • Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.

    Serving

    • Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.