Foraged Foods Creamy Nettle Soup
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Creamy Nettle Soup

Decadent and divine. this creamy nettle soup is so worth the effort and a few stings!
Servings: 6
Author: nitty gritty life


  • 2-3 cloves garlic minced
  • 2 leeks sliced and soaked to remove any sand or dirt from rings
  • 2 large russet potatoes
  • 2 tablespoons butter
  • 1 quart chicken or vegetable stock
  • 4 cups packed nettle leaves blanched shocked and drain
  • 1/4 teaspoon fresh ground nutmeg
  • zest of one lemon
  • juice of one lemon
  • 2 cups heavy cream
  • salt & pepper to taste


  • Mince garlic, set aside. Slice leeks, divide rings and soak in cold water to remove sand or dirt; drain. Peel and chop large russet potatoes. In a large stock pot, bring water to a boil and drop nettle in batches into water for 30 seconds, then transfer blanched nettle to ice water; drain.
  • In a large stockpot over medium heat, add butter, drained leeks and minced garlic. Saute until translucent, soft and fragrant.
  • Add stock and potatoes. Simmer until potatoes are tender.
  • Add nettle, nutmeg, lemon juice and zest, and return to a simmer.
  • Remove from heat. With an immersion blender (or use a blender in batches), puree soup until fairly smooth. Stir in heavy cream and salt and pepper to taste.
  • Ladle into serving bowls. Garnish with sour cream, creme fraiche or freshly grated aged cheese if desired.