Stinging Nettle Soup Recipe - Allrecipes.com
Stinging Nettle Soup Recipe
  • READY IN 45 mins

Stinging Nettle Soup

Recipe by  

"This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they'll sting ya!"

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
  2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
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Reviews More Reviews

Apr 05, 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.

 
Apr 12, 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!

 
May 25, 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.

 
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!

 
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.

 
Apr 12, 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!!!!

 
Jan 13, 2010

Ive been drinking stinging nettle tea for years... thank you for this great recipe...

 
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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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 1846 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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