Chicken Stock Nettle Soup

 

Fantastic first introduction to nettle for everybody: your family would ask for the second bowl without even suspecting there is nettle inside

Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min

Serves: 6

Ingredients

    2 tbsp vegetable oil
    1 large onion
    1 celeriac with curly green tops peeled, grated with greens coarsely chopped
    300 g nettle see important tips at the bottom of the post
    2 tbsp butter / vegetable oil
    2 tbsp corn flour
    500 ml chicken stock
    500 ml boiling water
    salt to taste
    pinch ground black pepper
    pinch freshly grated nutmeg

Directions

  1.  Simmer chopped onions in 2 spoons of vegetable oil stirring now and then for about 7 minutes, or until soft. Mix in the grated celeriac and simmer for a few minutes more. Add the chicken stock and boiling water and once the soup starts boiling add fresh nettle and celery greens: let both collapse and then boil for another 5 min allowing celery greens to cook fully.

  2.   Meanwhile, in a small frying pen melt the butter (or heat vegetable oil, if you prefer to use that one) and stir in the corn flour. Energetically stir until the flour combines well with the butter and starts releasing a characteristic smell, or about 2 minutes on the high heat. Fold the fried flour into the nettle soup and mix the soup well to remove any lumps. Cook for another 5 minutes allowing the flour to puff. Eventually use a hand blender to pure the nettle soup. Once smooth return the bowl to the heat, season with salt and spices and bring to boil. Serve your nettle soup hot.

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