In the UK you’ll find stinging nettles growing just about everywhere — hedgerows, woodland edges, overgrown gardens and allotments. As we begin working through the site at Bronllys, the nettles are making their presence known.
Foraging for nettles in early spring to early summer is one of the easiest and most satisfying ways to get started with wild food.
Nettles are packed with nutrients and lend a lovely, earthy flavour to soups — not unlike spinach, but with more character. The young, tender tops (those delicate new leaves at the very tips) are what you’re after. They’re milder in flavour and far less fibrous than the older, tougher leaves lower down.
Before you dive in, a quick note: wear gloves when picking and handling nettles, especially if it’s your first time. Even after they’re picked, those little stings don’t stop until the nettles are cooked. Once steamed or blanched, though, they’re completely harmless and ready to be enjoyed.
Right, let’s get cracking with this simple and delicious nettle soup recipe — no faff, no ice baths, just good technique and a bit of common sense.
How to Make Stinging Nettle Soup
You’ll need:
* A colander-full of young stinging nettle tops (roughly 200–250g once trimmed)
* 1 medium onion, diced
* 1 stick of celery, diced
* 1 small leek, white part only, sliced
* 2–3 medium potatoes, boiled and peeled
* A generous knob of butter
* 750ml good-quality chicken stock (or veg stock for a vegetarian version)
* 100ml double cream
* Salt and pepper to taste
Method:
- Pick and prep your nettles. Wearing gloves, gather the top few leaves of young nettles (the top 4–6 leaves of each plant). Give them a good rinse and pick out any bits of grass or insects.
- Steam the nettles. Place them in a steamer or colander over boiling water for just 1–2 minutes until wilted and dark green. Spread them out on a tray to cool, then chop finely. Reserve about one-third of the chopped nettles to stir in later for texture and colour.
- In a large saucepan, melt the butter over medium heat. Add the onion, leek, and celery with a pinch of salt, and cook gently until soft and translucent — no browning.
- Add your boiled potatoes to the pan, followed by the stock. Bring everything up to a gentle simmer.
- Blend with nettles – Stir in two-thirds of the nettles and simmer for a couple of minutes more. Then, carefully ladle the soup into a blender (or use a stick blender) and blitz until smooth.
- Pour the soup back into the pan. Stir through the cream and reserved chopped nettles. Taste and adjust seasoning with salt and pepper.
- If not eating straight away, cool the soup quickly by placing the pot or a metal bowl in a sink of cold water. When ready to serve, gently reheat — don’t boil.
