This is a traditional Austrian dish, and yes, it really calls for the ordinary stinging nettle, which has, when cooked, a distinct, nutty and aromatic flavour, that reminds a bit of spinach. You can buy young, tender nettle leaves at farmer markets or be daring and pick them yourselves. But don't forget to wear gloves. The nettles won't of course sting any longer when cooked. This soup is really worth a try, you won't regret the effort. Delicious! You can substitute young spinach leaves or swiss chard for the nettles). In the ingredient list I had to select spinach, as nettles were not recognized as edible food :)
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Units: US | Metric
- 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)
- 1Add butter to a pot and let melt.
- 2Add shallots and garlic and let fry until translucent.
- 3Add nettles and let wilt.
- 4Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
- 5Bring to a boil and blend soup in a blender or puree.
- 6Let soup cook until reduced to preferred thickness.
- 7Salt and pepper to taste.
- 8Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).
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Nutritional Facts for Nettle Soup (Brennesselsuppe)
Serving Size: 1 (1236 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 727.3
- Calories from Fat 476
- Total Fat 52.9 g
- Saturated Fat 32.2 g
- Cholesterol 172.0 mg
- Sodium 551.6 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 11.1 g
- Sugars 3.4 g
- Protein 18.6 g
The following items or measurements are not included: