Nettle Soup

0.0/5 rating (0 votes)
Nettle Soup

Adapted from Stalking the Healthful Herbs, by Euell Gibbons (Hood, Alan C. & Company, Inc., 2005)


  • 1 lunch-size paper bag of nettles
  • 2 medium potatoes, diced
  • 2 medium onions, roughly chopped
  • 2 cups chicken or vegetable stock
  • 1 cup milk
  • Small knob of butter
  • Salt and pepper


Wash the nettles in cold water and drain. Pat dry with a clean towel. Melt the butter in a saucepan over medium heat and add the onions, nettles, and potatoes. Stir to coat them with the butter and ‘sweat’ them in the saucepan for about 5 minutes. The nettles should be well wilted.

Pour the stock and the milk into the saucepan, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. Puree. Season to taste with salt and pepper. Serve garnished with sour cream.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


Sign up for quarterly notifications and issue highlights.
Please wait