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Nettle, Leek and Potato Soup with Garlic-Brown Butter Croutons
5 from 6 votes

Nettle, Leek and Potato Soup with Garlic-Brown Butter Croutons

If you can avoid its sting, the nettle is one of the healthiest, most delicious perennials that's super-easy to propagate — and is the superstar of this soup, made with leeks, potatoes, and the green, green nettle. 

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 213 kcal
Course: Main Course, Soup
Cuisine: British

Ingredients

  • 10 oz nettles 4 packed cups), thick stems removed (or substitute fresh spinach or 1 box of frozen spinach, young
  • kosher salt
  • 2 tablespoons butter or olive oil, unsalted
  • 2 leek white and light green parts only, washed and sliced, large
  • 3 cloves garlic minced
  • 1 pound Yukon Gold potato peeled and cut into 2 inch chunks, or Russet potato
  • 5 cups chicken stock low sodium, or vegetable stock
  • 2 bay leaf
  • 2 teaspoons thyme fresh leaves
  • black pepper freshly ground
  • 2 tablespoons lemon juice
  • 3 tablespoons crème fraîche plus more for drizzling
For the Garlic-Brown Butter Croutons
  • 2 tablespoons butter unsalted
  • 1 garlic minced, large clove
  • 1 1/2 cups country bread torn into 1-inch craggy pieces
  • black pepper to taste, kosher salt
  • salt to taste, kosher salt
  • violets for garnish (optional)

Instructions

For the soup
    Cup of Yum
  1. Bring five quarts of salted water to a boil in a large pot. Prepare another large bowl with ice water. Using gloves, strip the leaves from the picked nettles and discard any stalks or seeds (although you want to pick before seed stage: see note in article). Give the leaves a rinse to remove any dirt and then add leaves to the boiling water. Blanch until fully wilted, about 1 to 2 minutes. Using tongs or a slotted spoon, remove the leaves and transfer them immediately into the ice water. Stir them gently (you can use your hands at this stage) until cool, then drain in a colander. Roughly chop the cooled nettles and set them aside.
  2. Melt the butter in a 6 quart soup pot set over medium heat. Add the leeks and a pinch of salt, and cook, stirring often, until soft but not brown, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the potatoes, stock, bay leaves, and thyme. Turn the heat up to high and bring the liquid to a boil, then lower the heat and simmer until the potatoes are fully cooked through, easily pierced with a paring knife, about 15 minutes. Add the blanched nettles and simmer everything together for another 5 minutes.
  3. Turn off the heat and remove and discard the bay leaves. Purée the soup either using an immersion blender or, working in batches, a standing blender (return the soup to the pot). If the soup is too thick, add water to thin it to the desired consistency. Stir in the lemon juice and crème fraîche and season the soup to taste with salt and pepper.
For the Garlic-Brown Butter Croutons
  1. Heat a medium (8-inch) skillet over low heat. Add the butter and swirl until melted, then raise the heat to medium and cook , swirling often, until the butter turns light golden brown and smells nutty, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the bread pieces, toss in the garlic butter until coated and keep cooking and tossing until the bread browns and crisps in spots, about 3 to 4 minutes. Transfer to a bowl and season with salt and pepper, to taste.
  2. Serve the soup hot, with a swirl of crème fraîche and some garlic croutons on top. Decorate with a few fresh violets, if using.

Nutrition Information

Calories 213kcal (11%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 23mg (8%) Sodium 77mg (3%) Potassium 728mg (15%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 1797IU (36%) Vitamin C 13mg (14%) Calcium 281mg (28%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 213

% Daily Value*

Calories 213kcal 11%
Carbohydrates 25g 8%
Protein 8g 16%
Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 23mg 8%
Sodium 77mg 3%
Potassium 728mg 15%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 1797IU 36%
Vitamin C 13mg 14%
Calcium 281mg 28%
Iron 3mg 17%

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