Recipes: Soups

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Nettle Soup


  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 medium onion, peeled and thinly sliced
  • ½ cup uncooked rice
  • 4 quarts stinging nettle tips, loosely packed (rinse if needed)
  • 2 tsp. garlic, chopped
  • 6 cups chicken broth
  • 1 tsp. kosher salt, or to taste
  • ½ tsp. freshly ground black pepper, or to taste


  1. In a soup kettle over medium-high heat, melt the butter in the olive oil.
  2. Stir in the onion and saute until the onions are soft and just beginning to brown, about 8 minutes.
  3. Stir in the rice and cook until the grains are translucent, about one minute.
  4. Pile in the nettles, the garlic and the broth and bring the soup to a full, rolling boil.
  5. Reduce heat to low and simmer until the rice is very tender, about 20 minutes.
  6. Transfer the soup in small batches to a blender and puree until smooth.
  7. Add the salt and pepper and serve hot.

Servings: 6

Nutritional information per serving: Calories 216, Fat 11g, Cholesterol 8mg, Carbohydrate 17g, Dietary Fiber 1g, Protein 13g

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