Nettle Soup

A refreshing spring soup for revitalizing and cleansing the body after long winter days.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Spinach, raw

  • 1 piece Leek

  • 2 pod Garlic, fresh

  • 30 g Butter, unsalted

  • 8 dl Soup base, chicken, cube

  • 1.5 dl Sweet cream

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Pick and wash the nettles. Soak them in boiling salted water for five minutes, then drain, rinse with cold water, and squeeze dry. Chop the squeezed nettles and set aside in a warm place. Clean the leek and chop it into small pieces.

  2. In a larger pot, melt the butter and sauté the leek for about five minutes. Then add the nettles and simmer them, stirring constantly, for another ten minutes. Pour in warm broth and cook on low heat for about 10 more minutes.

  3. Use an immersion blender to mix the ingredients into a smooth, creamy soup. Add sweet cream, pepper, and salt.

Nutrition Information (Per 100g)

  • Calories: 63.79 kcal
  • Fat: 3.2 g
    • Saturated Fat: 2 g
  • Carbohydrates: 6.39 g
    • Sugars: 0.8 g
  • Protein: 1.73 g
  • Fiber: 1.6 g

Advice

As a side dish to the soup, you can serve toasted bread cubes. The soup will be best if you use young nettle shoots.