Cream of Nettle and Sorrel Soup

By Jess Thomson

Serves 4 as an appetizer | Prep time: 30 minutes
From Edible Seattle March/April 2009

For a vegan soup, substitute 2 tablespoons olive oil for the butter and 1/2 cup water for the cream.

2 tablespoons unsalted butter
1 small leek, cleaned and chopped
1 shallot, chopped
1/2 pound nettles, cooked and squeezed dry*
1 packed cup sorrel (about 3/4 ounce)
4 cups vegetable or chicken broth
3/4 cup heavy cream
Salt and freshly ground pepper

Melt the butter over medium-low heat in a heavy soup pot. When melted, add the leeks and shallots, and cook, stirring frequently, until soft, about 10 minutes. Add the nettles, sorrel, broth, and cream, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, and carefully blend the soup (in batches or with an immersion blender) until very smooth. Season to taste with salt and pepper, and serve warm.


*To cook stinging nettles, dump them—without touching them—into a pot of boiling water. Simmer for 2 or 3 minutes, and they’ll lose their sting. Drain them in a colander, let cool, and squeeze out any excess water before using.

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