Nettle soup

 This nettle soup is a simple, rustic dish rooted in countryside cooking. Earthy, gently herbaceous, and surprisingly delicate, it’s the kind of soup that proves how humble wild ingredients can become something comforting and refined with very little intervention.

Young nettles have a flavour somewhere between spinach and wild greens, with a slightly mineral edge. Once cooked, the sting disappears completely, leaving a soft, vegetal depth that pairs beautifully with potato and a touch of cream.

Ingredients (serves 4)

1 litre water or light vegetable stock

300 g potatoes, peeled and diced

50 g young nettles (fresh or rehydrated)

1 onion, finely chopped

1 clove garlic, minced

2 tbsp cream

1 tbsp olive oil or butter

Salt and black pepper

A few sprigs of fresh thyme

Method

If using fresh nettles, rinse them thoroughly and blanch for 1–2 minutes in boiling water. Drain and roughly chop.

In a saucepan, heat the olive oil or butter and gently sweat the onion over medium heat until soft and translucent.

Add the garlic and thyme, cook briefly until fragrant.

Add the diced potatoes and pour in the water or stock. Bring to a simmer and cook for about 15 minutes, until the potatoes are tender.

Add the nettles and cook for a further 5 minutes.

Blend until smooth, then stir in the cream.

Season with salt and freshly ground black pepper to taste.

Serving suggestions

Serve hot with good crusty bread or toasted sourdough. A drizzle of olive oil, a spoon of crème fraîche, or a few crispy croutons work beautifully. For a more Alpine touch, add a little grated aged cheese just before serving. I used crumbled 36 months Tomme 

Why nettle soup works

Nettles are rich, clean-tasting greens that shine in simple preparations. Paired with potato, they give body without heaviness, and the cream rounds everything out without masking the natural flavour. This is a soup that feels nourishing, old-fashioned, and quietly elegant.

More soup ideas:

Lesley's Ribollita