Recipes

Stinging Nettle and Wild Garlic Soup

Stinging nettle and wild garlic soup
Stinging Nettle and Wild Garlic Soup. Photo: Helena Kirk

Two of the most commonly foraged wild edibles in spring are stinging nettles and wild garlic. I cannot get enough of them – and there are endless options on how to use them. Fortunately, they also match perfectly together in dishes. Therefore, I developed this stinging nettle and wild garlic soup recipe. It is filled with vitamins, is super decorative, and has an amazingly wild garlic and nettle taste. It is made with chicken stock and fresh thyme sprigs, which also add a delicious dimension.

Stinging nettle and wild garlic soup can be eaten as an appetizer or served as a dinner, together with bread. You can also freeze the soup and save it for a later time.

If you are looking for a vegan alternative, take a look at this vegan nettle soup – or if you are interested in other recipes with wild garlic or nettles, take a look at these other recipes: Stinging Nettle Soft Tortillas, Wild Garlic Sea Salt or this Wild Garlic, Leek, and Potato Soup.


Stinging Nettle and Wild Garlic Soup

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer
Servings 4 people

Ingredients
  

  • 3.5 oz (100 grams) fresh nettles (including the stems)
  • 0.7 oz (20 grams) wild garlic leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 small onions, diced
  • 2 potatoes, cubed
  • 2 sprigs thyme
  • 4 ¼ cups (1 liter) chicken stock
  • ½ cup (120 ml) heavy cream
  • Salt and pepper to taste

Instructions

  • Rinse the nettles thoroughly in a colander.
  • Since we only use the nettle leaves, remove the nettle stems using gloves or cut them off with a scissor.
  • In a large soup pot, heat up olive oil and butter.
  • Add onion, potatoes, and cook for a few minutes.
  • Pour in chicken stock, wild garlic leaves, and thyme, and bring to a boil. Let simmer for 10 minutes.
  • Add the nettle leaves and boil for 2 minutes.
  • Remove the thyme sprigs from the soup and blend the remaining ingredients so it becomes a smooth soup.
  • Add heavy cream and salt and pepper to taste.
Keyword nettles, soup, spring, wild food, wild garlic
foraging stinging nettles

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4 Comments

  1. Pingback: Nettle and Tomato Cream Pasta - Nordic Forest Foods

  2. Pingback: Stinging Nettle and Feta Cheese Bread - Nordic Forest Foods

  3. Camilla Jackson Reply

    Hi, I think you may have missed out when to add the potato?
    Wild garlic and nettle soup sounds wonderful! I’m about to forage for the ingredients x

    • helena Reply

      Oh! Thanks a lot for letting me know. I have updated the recipe now 🙂 Good luck with your foraging!

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