In the shady recesses of forgotten fields and wood edges, where the untamed flora reigns, you can find nettles plotting their silent takeover. Known to the culinary daring as not just a weed but a precious wild edible, nettles have long danced through the annals of gastronomy, from storied country kitchens in Eire to innovative plates in trendy Oakland eateries.
This spring, my culinary travels led me to rediscover the humble stinging nettle, a plant with a fierce bite in its natural state but a delightful kick in a steaming bowl of soup. The encounter was not accidental; inspired by a nettle-peccorino fusion on a pizza at Pizzaiolo, I decided to delve deeper into this green enigma.
Nettles, armed with nutrients and a peppery taste akin to spinach, once tamed by heat, become an exemplary ingredient for those seeking a connection with the wild roots of cooking. The preparation is an adventure itself, requiring gloves and cautious handling to avoid their notorious sting—though I assure you, the culinary rewards are worth the skirmish.
Unlike their rogue nature in the wild, once in the kitchen, nettles offer themselves up as a versatile and vibrant base for soups, teas, and even textiles. Yes, beyond their gustatory delights, nettles serve as a source for a rich yellow dye and a woven fiber not unlike linen. This season, they’ve even sprung up on menus nationwide, spotlighting as the star ingredient in everything from rustic stews to gourmet garnishes.
My foray into nettle culinary craftsmanship didn’t start in the wild but rather at the bustling stalls of Union Square’s Green Market. Here, amidst the urban harvest, nettles beckon city dwellers with their siren song of spring renewal. Arrested by their vivid color and the promise of a challenge, I brought home an armful—enough to shrink down into a pot of rich, garlicky broth.
The making of the nettle and spring garlic soup is straightforward yet transformative. Start by donning your armor—long sleeves and gloves—to cleanse and then blanch the nettles, ridding them of their chemical protectors. Once subdued, they join a melange of spring garlic and aromatic shallots in a dance of sizzles and pops as they meet the hot butter. What follows is a slow simmer with organic chicken broth, melding all into a verdant concoction.
Each sip is a testament to the power of simple, wild ingredients, extracted straight from the land and nurtured into a bowl of comfort that speaks of the soil and the season. It’s a journey not just of taste but of time, connecting us to a lineage of foragers and feast-makers who understood the value of what grows just beyond our doorsteps.
Prepare your palate and your spirit for a foray into the wild—with each bite, retrace the footsteps of those who ventured into the woods, armed only with knowledge and a taste for adventure. And remember, always positively identify your plants before they make their way into your pot!
Here’s to a week of nettle discovery, from the heart of the city to the soul of the wild. Cheers to the delicious rebellion of nature!
The joys of foraging with our Simple Nettle and Garlic Soup! Perfect for those new to wild edibles, this recipe transforms the humble stinging nettle into a delicious and nutritious dish. Embrace the adventure of gathering nettles and enjoy a soup that’s bursting with flavor and packed with health benefits. Follow our easy steps to create a culinary masterpiece that’s as satisfying as it is good for you!
Simple Nettle and Garlic Soup
Discover the joys of foraging with our Simple Nettle and Garlic Soup! Perfect for those new to wild edibles, this recipe transforms the humble stinging nettle into a delicious and nutritious dish. Embrace the adventure of gathering nettles and enjoy a soup that’s bursting with flavor and packed with health benefits. Follow our easy steps to create a culinary masterpiece that’s as satisfying as it is good for you!
4
servings30
minutes25
minutes150
kcal55
minutesKeep the screen of your device on
Ingredients
- Organic Chicken Broth
1 quart 1 chicken broth
15 cups 15 fresh nettles loosely packed, prepared
1 1 young garlic shoot chopped finely
3 3 small shallots minced
3 tablespoons 3 unsalted butter
8 cups 8 filtered water
ice enough for a plunge bath
seasonings sea salt and freshly ground black pepper, to taste
optional flavorings grated nutmeg and nettle blossoms for garnish
- Alternative Ingredients
Vegetable broth instead of chicken for a vegan variant
Leeks or onions can replace shallots
Olive oil can replace butter for those avoiding dairy
Directions
- Bring 8 cups of water to a rolling boil in a large pot. Wearing gloves, submerge the nettles to blanch for about 1 minute. Immediately transfer to an ice bath to stop the cooking process. Drain and squeeze out excess water.
- In a separate pot, melt butter over low heat. Add chopped shallots and garlic, sautéeing until translucent, about 3-5 minutes.
- Add the blanched nettles, pour in the chicken broth, and bring to a simmer. Allow the soup to gently simmer for about 20 minutes, or until the nettles are very tender.
- Remove from heat and carefully blend the soup until smooth. For extra smoothness, pass through a sieve. Return to the pot to reheat.
- Season with salt, pepper, and optional nutmeg. Serve garnished with nettle blossoms if available.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Food Processor
- Mixing Bowls
Nutrition Facts
- Calories: 150kcal
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 200mg
- Potassium: 300mg
- Carbohydrates: 11g
- Fiber: 3g
- Sugar: 4g
- Protein: 7g
- Vitamin A: 750IU
- Vitamin C: 8mg
- Calcium: 55mg
- Iron: 1.8mg
