Description
This comforting Nettle, Leek and Potato Soup features tender blanched nettles blended with creamy potatoes and leeks, enhanced by aromatic garlic-brown butter croutons for added texture and flavor. Perfect for a nourishing starter or light meal, this soup combines fresh herbs, a touch of tangy crème fraîche, and a hint of lemon to brighten each spoonful.
Ingredients
For the Soup
- 10 oz young nettles (4 packed cups, thick stems removed, or substitute fresh spinach or 1 box frozen spinach)
- Kosher salt
- 2 tablespoons unsalted butter (or olive oil)
- 2 large leeks (white and light green parts only, washed and sliced)
- 3 cloves garlic (minced)
- 1 pound Yukon Gold or russet potatoes (peeled and cut into 2 inch chunks)
- 5 cups chicken or vegetable stock (low sodium)
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- Freshly ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons crème fraîche (plus more for drizzling)
For the Garlic-Brown Butter Croutons
- 2 tablespoons unsalted butter
- 1 large clove garlic (minced)
- 1 1/2 cups country bread (torn into 1-inch craggy pieces)
- Kosher salt and pepper (to taste)
- Violets (for garnish, optional)
Instructions
- Blanch the Nettles: Bring five quarts of salted water to a boil in a large pot. Wearing gloves, strip the leaves from the picked nettles, discarding stems and seeds. Rinse leaves to remove dirt. Add nettle leaves to boiling water and blanch until fully wilted, about 1 to 2 minutes. Remove with tongs or a slotted spoon and immediately transfer to a large bowl of ice water. Stir gently until cool, then drain and roughly chop. Set aside.
- Sauté Leeks and Garlic: In a 6-quart soup pot over medium heat, melt 2 tablespoons butter. Add sliced leeks and a pinch of salt; cook, stirring often, until leeks are soft but not browned, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Cook Potatoes and Simmer Soup: Stir in peeled, chunked potatoes, stock, bay leaves, and fresh thyme leaves. Increase heat to high and bring to a boil. Reduce heat and simmer gently until potatoes are tender, about 15 minutes. Add the blanched nettles and simmer for another 5 minutes.
- Blend and Finish Soup: Turn off heat and remove bay leaves. Purée soup using an immersion blender or in batches with a standing blender, returning it to the pot afterward. If too thick, add water to adjust consistency. Stir in lemon juice and crème fraîche. Taste and season with salt and freshly ground black pepper.
- Prepare Garlic-Brown Butter Croutons: Heat an 8-inch skillet over low heat. Add 2 tablespoons butter and swirl until melted. Increase heat to medium and cook, swirling frequently, until butter turns light golden brown and smells nutty, about 2 to 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Toast Bread in Brown Butter: Add torn bread pieces to the skillet, tossing to coat with garlic brown butter. Continue cooking and tossing until bread crisps and browns in spots, about 3 to 4 minutes. Transfer croutons to a bowl and season with salt and pepper to taste.
- Serve: Ladle soup into bowls. Garnish with a swirl of crème fraîche and a handful of garlic-brown butter croutons. Optionally, decorate with fresh violets for a delicate floral touch.
Notes
- Wear gloves when handling nettles to avoid stings before cooking.
- Blanching nettles removes their sting and also preserves their bright green color and flavor.
- You can substitute fresh or frozen spinach if nettles are unavailable.
- Use low sodium stock to better control the salt level in the soup.
- For a vegan version, use olive oil instead of butter and a plant-based crème fraîche substitute.
- Be cautious not to brown the leeks too much to keep a delicate flavor.
- Croutons can be made ahead and stored in an airtight container for up to two days.
