Prep 15 mins
Cook 10 mins
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 :)
- 1.10 lb spinach leaves or 1.10 lb stinging nettles
- 5⁄8 cup white wine
- 5⁄8 cup cream or 5⁄8 cup creme fraiche
- 3 1⁄4 cup 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)
- Add butter to a pot and let melt.
- Add shallots and garlic and let fry until translucent.
- Add nettles and let wilt.
- Add wine and vegetable broth as well as, if using, cubed potatoes and cream.
- Bring to a boil and blend soup in a blender or puree.
- Let soup cook until reduced to preferred thickness.
- Salt and pepper to taste.
- Sprinkle with chopped, roasted pumpkin seeds and a couple of daisy blossoms (edible).