Nettle Soup

This abundant weed adds its unique flavour to Mark Broadbent's thick and creamy soup
By Mark Broadbent
Nettle Soup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 600 g stinging nettle leaves
  • 50 g unsalted butter
  • 400 g leeks, finely sliced
  • 175 g onions, finely sliced
  • 175 g potatoes, finely diced
  • 500 ml water
  • 500 ml milk
  • crème fraîche, to serve


1. Blanch the stinging nettles (being very careful not to sting yourself - good, clean pair of rubber or gardening gloves will come in very handy) in boiling water for 2-3 minutes. Drain and refresh in iced water. Drain again and set aside.

2. Melt the butter in a large pan, and sweat the leeks and onions without colouring them for about 10 minutes, add the potatoes cook for a further few minutes.

3. In another saucepan bring the milk and water up to the boil, then pour over the vegetables and simmer rapidly for 8 minutes.

4. Combine the mixture using a food processor or hand blender, add the blanched nettles and blend again, pass through a fine sieve and reheat gently.

5. To serve, pour the soup into 4 bowls and add a spoonful of crème fraîche to the centre of the bowls.

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