Make Ahead

Stinging Nettle and Sour SorrelĀ Soup

May  8, 2011
1 Ratings
  • Serves 4
Author Notes

Several years ago my CSA farmer asked me to come up with a recipe that she could hand out at her market stand to help her clients use nettles for the first time. This is the result, and to me, this soup is the essence of a spring tonic, just the thing to wipe away the winter. —Abra Bennett

What You'll Need
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound peeled potatoes, cubed small
  • 4 cups chicken broth
  • 2-3 cups packed nettle leaves
  • 1 cup chopped sorrel leaves
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, or 1 teaspoon dried
  • 1/4 teaspoon freshly grated nutmeg
  1. WEAR GLOVES when handling nettles! Chop nettles roughly. No need to remove tiny stems. The burn you get from nettles is a chemical one, there are no stickers on nettles. Heat destroys the sting, so fear not!
  2. Saute onions and garlic until softened and lightly golden. Add potatoes and saute until they brown a little. Deglaze the pan with chicken broth, cover, and simmer 15-20 minutes, until potatoes are falling apart.
  3. Add chopped nettles and simmer 3-4 minutes. Add sorrel and seasonings and stir just until sorrel is wilted and flavors blend. Puree with immersion blender until a smooth puree is formed.

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  • vvvanessa
  • healthierkitchen
  • gingerroot
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3 Reviews

vvvanessa May 10, 2011
the sorrel sounds wondeful in this soup. the photo makes me very hungry!
healthierkitchen May 8, 2011
Really interesting!! I haven't seen nettles around here, but I will be on the lookout.
gingerroot May 8, 2011
I've never had nettles before but your recipe makes me want to try them. What a lovely, spring soup.