Creamy Nettle Soup


Preparation time: 15 minutes 

Cook time: 20 minutes 

4 tablespoons butter or olive oil 

2 shallots, chopped 

1 clove garlic, minced 

1 pound potatoes, peeled and cubed 

2 cups milk (or stock) 

2 cups vegetable (or chicken) broth 

½ pound stinging nettles 

Salt, pepper and grated nutmeg to taste 

Dollop of sour cream or yogurt 


  1. Heat oil in a large pot. Add shallots and salt. Cook until shallots are soft.  
  2. Add potatoes and broth and bring to a boil. Reduce heat and simmer for 15 minutes. 
  3. Add nettles and cook until very tender, about 10 minutes.  
  4. Add salt, pepper and nutmeg to taste. 
  5. Puree soup with an immersion blender or in a food processor.  For the smoothest texture, soup may be poured through a sieve.  
  6. Serve with a dollop of sour cream or yogurt. 
Seattle Tilth
Melany Vorass