Nettle soup

Nässelsoppa

Nettle soup with eggs, creme fraiche and chives

Nässelsoppa is a well-known sign of spring in Sweden with hard-boiled eggs and crème fraîche as traditional accompaniments. Packed with nutrition and flavour, nettles have high quantities of iron, calcium, vitamin A and K. In medieval Europe they were used medicinally as a diuretic and to treat joint pain. Early nettles are tender and perfect for cooking. Maia Brindley Nilsson

Summary

Recipe summary for nettle soup

Tips

A pan of nettles before cleaning

• 2 litres of nettle shoots is about 250 g (8 oz), or half a carrier bag full.

Nettles growing in a forest

• Only use nettles less than 30 cm (1 foot) high because otherwise they will be fibrous and tough.
• Avoid nettles that are flowering: they are too old.
• In the UK the nettle soup season is from mid-February until late April, unless the nettles have been cut down in which case you can enjoy a second crop!
• For the best flavour, pick only the top four or six leaves on each spear.
• The soup freezes well, but you can also freeze the nettle tops.

Picking over the nettles carefully

• It is important to pick over the nettles carefully to remove grass, tree leaves and any dirty nettles because otherwise you will need to discard the vitamin-rich water.
• For an even better flavour, use good quality vegetable stock rather than bouillon cubes.

Ingredients

2 litres (8 cups) stinging nettle shoots
250 ml (1 cup) water
1 tsp   salt
45 g (3 tbsp) butter
25 g (½ cup) chopped chives
1   chicken bouillon cube*
1   vegetable bouillon cube*
1 tsp   dried thyme
pinch   white pepper
800 ml (3½ cups) water
1-2 tsp   cornflour (cornstarch)
4   hard boiled eggs
120 ml (½ cup) crème fraîche

*For vegetarians, use 2 vegetable bouillon cubes.

Method

1. Rinse the nettles well by swishing them around in a sink of cold water and letting them float for a couple of minutes so any dirt will sink to the bottom. They will still sting at this stage so work carefully. Gently remove the nettles from the water trying not to disturb dirt in the bottom and keep an eye out for any unwanted bugs that need to be removed.

2. Place the nettles in a 2 litre (2 quart) stock pot. Add 250 ml (1 cup) water and sprinkle 1 teaspoon of salt over the top of the nettles. Cover and bring to a boil. Reduce heat to a low boil and let the nettles cook for 5 minutes.

3. If you are comfortable with the cleanliness of your nettles, strain off the cooking water and save it, pressing gently on the nettles to release more of their liquid. Otherwise discard the cooking water.

4. Place the cooked nettles on a cutting board. Strain off the cooking water and save it, pressing gently on the nettles to release more of their liquid. Place the cooked nettles on a cutting board and chop finely.

4. Melt the butter in the same stock pot over medium heat. Add the chives and cook for 1-2 minutes. Crumble the bouillon cubes into the mix, breaking them up and stirring to dissolve them into the butter.

5. Add the chopped nettles to the stock pot along with the saved cooking liquid, a further 800 ml (3½ cups) of water, thyme and a pinch of white pepper.  (If you weren't able to save the cooking liquid add a further 250 ml (1 cup) of water.)

6. Dissolve the corn flour (cornstarch) in a little water and stir it into the soup.

7. Bring to a boil and cook until the soup thickens slightly.

8. Serve hot with halved hard-boiled eggs for garnish (see below), some crème fraîche and bread. (Our svartbröd, a wonderful sweet black bread, goes really well with this soup.)

Hard boiled eggs

The eggs should have hard yolks, but with a little creaminess in the middle so that they have a bright yellowy-orange colour. To achieve this, place the eggs in a saucepan of cold water, bring them to a gentle simmer, and simmer for 6 minutes for medium sized eggs and 7 minutes for large eggs. As soon as they are cooked removed them with a slotted spoon, cool them under running water and then leave them to cool completely in cold water. (The running water is essential to prevent the eggs cooking further and a dark ring developing between the yolk and the white.)

Once the eggs are completely cold, peel them and trim the ends slightly, so that eggs can be stood up, and then slice them in two crossways. Place the egg halves in a soup bowl and then carefully ladle the soup around the eggs.

Other garnishes

Nettle soup with creme fraiche and smoked salmon

• Smoked salmon instead of, or as well as, the hard boiled egg and crème fraîche.

Nettle soup garnished with eggs, watercress and croutons

• Hard boiled eggs, watercress and croutons.
• Quail eggs instead of hen's eggs.
• Crispy bacon with a poached egg.

Variations

• Use shallots in place of chives, but purée in a liquidiser after step 6 and then return to the pan to reheat.
• Add a large potato, finely diced, along with the shallots or chives, but boil for about 10 minutes until the potatoes are really soft. Afterwards, purée in a liquidiser and then return to the pan to reheat. The potato will provide the starch for thickening the soup, so the cornflour can be omitted.
• Adding some fresh or frozen peas will give the soup a little sweetness.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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