Foraged Nettle and Potato Soup
This vibrant emerald green soup uses young stinging nettle leaves as the star ingredient, blended with soft potato and sweet onion into a silky, deeply nourishing bowl that tastes genuinely wild and earthy. It is the most authentic of all cottagecore recipes because it connects directly to the ancient tradition of foraging from the hedgerow.
A deeply green and velvety wild nettle soup thickened with potato and finished with a swirl of cream.
Nutrition per serving
Ingredients
soup
garnish
Instructions
Blanch the Nettles
Wearing rubber gloves, carefully wash the young nettle leaves and discard any thick stems. Blanch them in a large pot of boiling salted water for exactly 2 minutes then drain and immediately plunge into ice cold water to stop the cooking and preserve the vivid green color. Drain well and squeeze out excess water. The blanching completely neutralizes the sting.
Sweat the Aromatics
Melt the butter in a large soup pot over medium heat. Add the diced onion and cook gently for 8 minutes until completely softened and translucent but not browned. Add the diced potatoes and stir to coat them in the butter.
Simmer the Soup
Pour the vegetable stock over the potatoes and onion and bring to a boil. Reduce to a simmer and cook for 15 minutes until the potatoes are completely tender when pierced with a knife. Add the blanched nettles to the pot and stir to combine.
Blend and Serve
Carefully blend the soup in batches in a blender or use an immersion blender directly in the pot until completely smooth and velvety. Season generously with salt and white pepper. Ladle into bowls and finish with a swirl of heavy cream and a few fresh herb leaves.
Substitutions
Common mistakes
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