Creamy Nettle and Potato Soup Recipe

Name: Creamy Nettle and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 4 medium shallots, coarsely chopped; 4 celery ribs, coarsely chopped; 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced; 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice; 1/4 cup dry white wine; 1 tablespoon fresh lemon juice; 4 1/4 cups water; Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string; 1/2 cup heavy cream; 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch (4 ounces) sorrel, stems and tough ribs removed; Salt and freshly ground white pepper

Servings: persons

6 tablespoons unsalted butter
4 medium shallots, coarsely chopped
4 celery ribs, coarsely chopped
1 large leek, white and tender green parts only, halved lengthwise and thinly sliced
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 1/4 cups water
Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string
1/2 cup heavy cream
10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch (4 ounces) sorrel, stems and tough ribs removed
Salt and freshly ground white pepper

1
Melt 4 tablespoons of the butter in a large, heavy saucepan.
2
Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
3
Add the wine and lemon juice and cook over high heat until evaporated.
4
Add 4 cups of the water and the bouquet garni and bring to a simmer.
5
Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes.
6
Discard the bouquet garni.
7
Working in batches, puree the soup in a blender or food processor until smooth.
8
Strain the soup into a clean saucepan through a fine sieve.
9
Stir in the heavy cream.
10
Bring a medium saucepan of salted water to a boil.
11
Add the nettles and cook just until wilted.
12
Drain the nettles and immediately plunge them into a medium bowl of ice water.
13
Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water.
14
Strain the nettle puree into the soup and season with salt and white pepper.
15
Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 4 medium shallots, coarsely chopped, 4 celery ribs, coarsely chopped, 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced, and more.

Yes, Creamy Nettle and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Nettle and Potato Soup

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