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Cream of Nettle Soup


  • 6 C. chicken or vegetable stock or a combination
  • 4 C. cleaned and chopped nettles
  • 2 peeled and diced carrots
  • 2 peeled and diced potatoes
  • 1 chopped wild leek or 1/2 C. chopped onion
  • 3 T. butter
  • 4 T. flour
  • 2 C. cream
  • handful of dandelion blossoms


Sauté leek or onion in butter. Combine with stock, carrots and potatoes in soup pot. Simmer until potatoes are almost soft. Add nettles and simmer 5 minutes or so until nettles are soft. Puree in blender. In soup pot melt butter and whisk in flour. Whisk in puree mixture. Add cream. Garnish with grated carrots and dandelion blossoms.