Nettle Soup

2019 - Kjell Hedstrom

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A painful childhood memory is my first recollection of stinging nettles. My mother helped transform that bad experience into a curiosity for this versatile spring vegetable. Where many enjoy brewing it for tea I think it comes out the best when picked and used fresh. With  a few simple steps the innocent looking but stinging plant turns into a delicious soup.  A perfect lunch or why not a dinner appetizer? The nettle has a flavor that equals nothing else. A friend compared it to a mix between cucumber and spinach but I’m not sure that’s close enough to give it justice. 

When I go hunting for turkey or forage for spring morels I always keep an eye out for these under-appreciated tasty greens. Using gloves and a pair of scissors is recommended to avoid getting  stung. The top leaves of fresh nettles is what you want to target. The nettles grow in patches so when you find one, you find many.  In only a few minutes you can have collected enough for a family meal. 

In Sweden you can find a huge variety of recipes for stinging nettles. Often one will tweak it and personalize it. My two brothers both have their unique touch to this soup. What I present here is how I remember our mother, Märta’s, original recipe. It’s plain in its making and perfect to explore the full dimension of the nettle flavors.  

Ingredients   - adjust to taste

  • 250g nettles

  • 1 quart/liter water

  • 2-3 knorr vegetable bouillon cubes

  • 1-2 tbsp butter/margarine

  • 2-4 tbsp flour

  • Hard boiled eggs for garnish or side


The simple making of nettle soup

Wear nitrile gloves to protect your hands. Clean the nettles. Young nettles can be left with the green and tender stem. For older ones only the new,  fresh and light green top leaves should be used. 

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Pour the water onto the stinging nettles and bring it to a boil. Boil for 15 minutes. Then turn off the heat. 

Add the Knorr bouillon cubes and stir until dissolved. 

Use a staff mixer to get it all smooth. Mix butter/margarine and flour and a little bit of the soup to a paste. Whisk the paste (or use the staff mixer) until well blended with the soup. Cook for another 5 minutes while stirring. The soup should thicken up. If needed add more flour paste. 


Garnish with a boiled egg per plate

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The funky bright green color might throw some off - until they taste it. 

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