Scandinavian Nettle Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
162 kcal
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Course
Soup
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Cuisine
Scandinavian
Scandinavian Nettle Soup
Description
This recipe combines butter-sautéed onions and garlic with chicken or vegetable stock, dried thyme, freshly grated nutmeg, salt, and either lean white fish or russet potato as a base. Fresh nettles, blanched and chopped, are added to the simmering pot and cooked until very tender. The entire soup is then pureed, optionally strained for refinement, and gently reheated.
The resulting soup is smooth and luscious, with a subtle herbal earthiness from nettles and a warm spice note from nutmeg. The choice of fish adds a mild protein flavor, while using potato offers a vegetarian alternative that retains body. The topping of sour cream adds a tangy creaminess, and black pepper provides mild heat and depth.
Serve the soup warm as a starter or light meal, accompanied by crusty bread if desired. This soup reflects traditional Scandinavian flavors through the use of nettles and simple seasoning, celebrating seasonal spring greens.
When substituting fish with potato, no straining is needed after blending, though straining gives a smoother texture. Using fresh nettles requires careful blanching to remove sting before cooking. Adjust seasoning after pureeing, especially salt and nutmeg, to balance flavors.
Ingredients
- 3 tablespoons butter unsalted
- 1 cup onion white, chopped
- 1 garlic minced, clove
- 1 quart chicken stock or vegetable stock
- 1 teaspoon thyme dried
- 1/2 teaspoon nutmeg preferably freshly grated
- salt to taste
- 1 pound lean white fish chopped roughly, or 1 large russet potato
- 1 pound nettle or parsley and spinach, chopped, blanched
- sour cream for garnish
- black pepper for garnish
Instructions
- Cook the onions in the butter over medium heat until they are soft and translucent. Add the garlic and cook another minute.
- Pour in the stock and add the thyme, nutmeg, salt, fish (or potato) and nettles. Bring this to a gentle simmer and cook for 15-20 minutes. You want the nettles to be very tender.
- When the nettles are ready, taste the soup and add salt and nutmeg if it needs it. You want to be able to pick up the nutmeg in the final dish.
- Puree the soup in a blender. You might need to do this in batches. If you want to get fancy, push the puree through a fine-meshed strainer. Put back on the stove just to warm through. Serve with a dollop of sour cream and some black pepper.
Notes
- For a vegetarian option, substitute the fish with one large peeled russet potato.
- Straining the soup after pureeing is optional but produces a smoother texture; the soup is fine without it.
- Ensure nettles are blanched properly to remove stinging properties before adding to soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 640mg | 27% |
| Potassium | 607mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 2031IU | 41% |
| Vitamin C | 6mg | 7% |
| Calcium | 384mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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