Reviewed: Apr. 25, 2012

Very nice! Went out and harvested some nettles this afternoon. Good spur of the moment recipe. I modified it a bit though, with chopped potatoes instead of rice, and a dash or two of sugar (didn't have any honey). Thank you, and love the pic!

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3 users found this review helpful

Reviewer:

RudyRyu

Reviewed: Jun. 11, 2011

We made a half batch of this, close to how it's written. Had 1/2 lb of nettles, but since we wound up with more than 2 cups of chicken broth (the can we had was around 20-22 oz), I used the full 1/4 cup of rice and the whole medium onion to thicken it a bit. This is a nice, simple recipe which has an unexpected depth of flavor. It made our first experience with actually EATING stinging nettles (rather than simply getting stung by them) a very good one. We'll definitely make this again!

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6 users found this review helpful

Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

OMG, yum!!! I have to admit I didn't measure anything and I added way more rice than required. When I lifted the lid after simmering it, it was like a risotto and so so yummy!!! Wow, I'm hoping I can recreate it exactly, it was DELISH. My 1 1/2 year old devoured it and my meat loving husband couldn't get enough. I can't wait till next week when I can buy more nettles at the farmers market!!!!

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5 users found this review helpful

Reviewer:

puamama

Reviewed: Apr. 11, 2011

Simple yet so delicious. I would agree with the other reviewers, that it would make a better sauce than a soup because the flavor of the nettles was a bit overwhelming for me when I ate it straight. It reminded my husband of palak paneer, so he added chunks of sauteed tofu to the soup and it was a great addition! We'll eat the leftovers over rice.

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5 users found this review helpful

Reviewer:

ERININNEPAL

Reviewed: May 24, 2010

This is so easy to make and tastes great. I ate it as a soup, but plan to use the leftovers on pasta as a previous reviewer suggested. I will also use low salt chicken broth next time as it was just a little salty for my taste.

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11 users found this review helpful

Reviewer:

elleneich

Reviewed: Apr. 10, 2010

this is really good soup! added a bit of lemon juice to my recipe and it came out excellent! I served mine with a dollop of sour cream and sprinkled with pepper. It was a major hit with the husband!

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13 users found this review helpful

Reviewer:

SpiritedShannon

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Cork, County Cork, Ireland

Reviewed: Apr. 2, 2010

Yum! This was super easy to prepare and wonderful. My only criticisms would be: 1) This is too rich. Rather than a soup, it would make an amazing pasta sauce, particularly for cheese ravioli. 2) What is the cream shown in the photo? We served it with kackavall, an Albanian salty cheese similar to feta, but I'm guessing sour cream or heavy cream would also be good.

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38 users found this review helpful