Nettle Soup (Brennesselsuppe) Recipe

Name: Nettle Soup (Brennesselsuppe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g spinach leaves or 500 g stinging nettles; 125 ml white wine; 125 ml cream or 125 ml creme fraiche; 750 ml vegetable broth; 2 shallots (chopped); 2 garlic cloves (minced); 1 tablespoon butter; salt and pepper; pumpkin seeds (roasted and chopped for garnish); fresh edible flower; 2 potatoes (cubed, for thickness) (optional)

Servings: persons

500 g spinach leaves or 500 g stinging nettles
125 ml white wine
125 ml cream or 125 ml creme fraiche
750 ml vegetable broth
2 shallots (chopped)
2 garlic cloves (minced)
1 tablespoon butter
salt and pepper
pumpkin seeds (roasted and chopped for garnish)
fresh edible flower
2 potatoes (cubed, for thickness) (optional)

1
Add butter to a pot and let melt.
2
Add shallots and garlic and let fry until translucent.
3
Add nettles and let wilt.
4
Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
5
Bring to a boil and blend soup in a blender or puree.
6
Let soup cook until reduced to preferred thickness.
7
Salt and pepper to taste.
8
Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).

286

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 11 ingredients. The key ingredients include: 500 g spinach leaves or 500 g stinging nettles, 125 ml white wine, 125 ml cream or 125 ml creme fraiche, 750 ml vegetable broth, and more.

Yes, Nettle Soup (Brennesselsuppe) 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.

Nettle Soup (Brennesselsuppe)

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