Nettle soup: The forgotten garden gem making a comeback
At first glance, it might be mistaken for sorrel soup, but the base is an entirely different herb. It's an inexpensive way to diversify your daily menu and revive recipes from years gone by.
Nettles were once seen as the greatest foes in the garden, which we battled using sticks. Our grandmothers and great-grandmothers adeptly collected what hadn't been trampled by children's feet and transformed it into a nutritious soup. It's the essence of spring encapsulated in a simple, nourishing dish.
Properties of nettle
Nettle is a veritable treasure trove of vitamins and minerals. It contains, among others, vitamins A, C, K, and B group vitamins and minerals such as calcium, magnesium, iron, and potassium. It bolsters the immune system, fortifies bones, and enhances skin condition. Additionally, it has anti-inflammatory and diuretic properties, which help expel excess water from the body and may aid in alleviating joint and skin inflammations.
Nettle soup
Although nettle is often found in herbal teas, it is equally delicious in soup. It has a gentle flavour, similar to sorrel soup. The addition of cream and hard-boiled egg mellows it. It's light, simple to prepare, and ideal for a lunch, dinner, or starter.
Young leaves are milder and don't sting as much as the older ones. It's best to collect nettles before the plant flowers in early spring, preferably in April or May. Select areas away from busy roads, factories, and other pollution sources. Optimal locations include meadows, forests, and home gardens.
Ingredients:
- 450 grams of young nettle leaves,
- 1 onion,
- 2-3 carrots,
- 3-4 potatoes,
- 1 parsley root,
- 2 cloves of garlic,
- 1 litre of vegetable or chicken stock,
- 2 tablespoons of butter or olive oil,
- Salt and pepper to taste,
- 4 eggs,
- Cream or yoghurt for thickening (optional),
- Fresh dill or parsley for garnish.
Method of preparation:
- Pour boiling water over the nettle, drain, and chop it.
- Grate the carrot on a coarse grater, peel and dice the potatoes, and finely chop the onion.
- Sauté the vegetables in melted butter for a few minutes.
- Add stock and nettle, and cook until the vegetables are tender.
- Thicken with cream or yoghurt to taste. Remember to temper.
- Season with salt and pepper to taste.
- Hard-boil the eggs, cool, peel, and cut them into halves or quarters.
Serve the finished soup with boiled eggs. For garnish, add a dollop of sour cream and chopped dill or parsley
. Enjoy!
