Nettle Soup

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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.

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