This is a delicious spring soup that we enjoy on cloudy days when it is still a bit chilly. Remember that nettles are stinging…meaning if handled with bare hands they contribute a mild stinging, almost itchy sensation. This stinging property is neutralized when the nettles are steamed and fully cooked. To avoid it, handle nettles with gloves.
- 3 cups chicken or beef bone broth, low sodium, preferably homemade
- 2 tbsp. bacon grease or lard
- 1 medium onion, finely chopped
- 2 bunch each or a combination, about 1/4 pound stinging nettles and watercress
- fine sea salt and black pepper
- 3 medium potatoes, peeled and thinly slice
- 2 tablespoons butter
- sour cream
- chopped chives
Bring broth to a boil on the stove.
Heat oil in a saucepan. When hot, add onion and a pinch of salt and cook until soft, around 5 minutes. Add nettles and stir to wilt. Add broth and potatoes, bring to a boil, and cook for a minute. Then reduce heat and simmer until potatoes are tender, around 10 minutes.
Using an immersion blender, puree soup until smooth. Stir in butter. If you have it, a add a little lemon zest.
Serve with sour cream and chopped chives.