Lunch · 35 min · scandinavian

Nettle Soup

This is the kind of Scandinavian lunch you’ll make on repeat — stinging nettles and potatoes, 35 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Stinging nettles
• 2 Potatoes
• 1 Onion
• 6 cups Vegetable broth
• 1/2 cup Heavy cream
• 4 Eggs
• 2 tbsp Butter

Steps

1. Wearing gloves, strip the nettle leaves from the stems and blanch 2 minutes — blanching tames the sting completely.
2. Soften the onion and potatoes in butter, add the broth, and simmer 15 minutes.
3. Add the nettles and simmer 5 minutes more, then blend until velvety and vividly green.
4. Swirl in the cream and serve each bowl crowned with a halved soft egg; spring's first soup.
5. Wear gloves when handling the nettles — the sting vanishes with blanching, but not before.

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