Nässelsoppa
The Quirky Foodster Team
Ingredients
- Fresh young nettle tops (wear gloves to handle) — 300 g (10.5 oz)
- Butter — 3 tbsp
- Small Onion, diced — 1
- Plain flour — 2 tbsp
- Vegetable stock — 1 L (4 cups)
- Milk or cream — 200 ml (0.8 cup)
- Salt and white pepper — to taste
- Eggs, hard-boiled and halved, to serve — 4
Method
- Wearing gloves, rinse the nettle tops thoroughly and blanch in boiling water for 1 minute; drain (this removes the sting).
- Melt butter in a pot and sauté the onion until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute to form a light roux.
- Gradually whisk in the stock, then add the blanched nettles.
- Simmer for 10 minutes, then blend until smooth using an immersion or standing blender.
- Stir in the milk or cream, season with salt and white pepper, and warm through gently.
- Ladle into bowls and top each with a halved boiled egg.
Introduction: One of the first fresh greens of the Swedish spring, young nettles are foraged and simmered into a vivid, creamy soup traditionally topped with a halved boiled egg — a seasonal ritual welcoming warmer days after a long winter.
Cultural Background: One of the first fresh greens of the Swedish spring, young nettles are foraged and simmered into a vivid, creamy soup traditionally topped with a halved boiled egg — a seasonal ritual welcoming warmer days after a long winter.
Tips: Always wear gloves when handling raw nettles — blanching neutralises the sting completely. Young spring nettle tops have the best flavour and texture.
Variations: Spinach can substitute for nettles outside foraging season, though the flavour is milder. A vegan version uses oat cream and omits the egg garnish.
Storage: Refrigerate up to 2 days; the soup may thicken slightly on standing.
Reheating: Reheat gently over low heat, stirring, without boiling to preserve the creamy texture.
Nutrition: 220 kcal | Protein 8 g | Carbs 14 g | Fat 15 g
FAQs:
Q: Is it safe to eat raw nettles?
A: No — nettles must be cooked or blanched to neutralise their sting before eating.
Q: Where do I find nettles?
A: They can be foraged in spring from unsprayed areas, or found at some farmers’ markets.
- Fresh young nettle tops (wear gloves to handle) — 300 g (10.5 oz)
- Butter — 3 tbsp
- Small Onion, diced — 1
- Plain flour — 2 tbsp
- Vegetable stock — 1 L (4 cups)
- Milk or cream — 200 ml (0.8 cup)
- Salt and white pepper — to taste
- Eggs, hard-boiled and halved, to serve — 4
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