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!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
5
Yield:
5 cups
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

119 calories; protein 4.2g; carbohydrates 18.6g; fat 3.9g; cholesterol 4mg; sodium 1768.1mg. Full Nutrition
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Reviews (20)

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22 Ratings
  • 5 star values: 22
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/05/2010
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. Read More
(50)
Rating: 5 stars
04/12/2010
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! Read More
(17)
Rating: 5 stars
05/25/2010
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. Read More
(13)
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Rating: 5 stars
06/11/2011
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! Read More
(10)
Rating: 5 stars
04/12/2011
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!!!! Read More
(10)
Rating: 5 stars
04/11/2011
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. Read More
(10)
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Rating: 5 stars
01/13/2010
Ive been drinking stinging nettle tea for years... thank you for this great recipe... Read More
(6)
Rating: 5 stars
04/26/2012
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! Read More
(4)
Rating: 5 stars
07/13/2014
I make this in batches to feed 50 people. I don't measure anything and I make it much less thick. Also I substitute barley for the rice. Everyone loves it. Every time. Even the meatiest of the meat eaters;) Read More
(4)
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