Creamy Nettle and Potato Soup

SUGGESTED PAIRING A lively, straightforward and not-too-rich Chardonnay with no oak will highlight the creamy texture of this soup without overwhelming the delicate flavor. Choose a light bottling with notes of melon and apple.

Creamy Nettle and Potato Soup
Adapted from foodandwine.com
Creamy Nettle and Potato Soup

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 6

    tablespoons unsalted butter

  • 4

    medium shallots, coarsely chopped

  • 4

    celery ribs, coarsely chopped

  • 1

    large leek, white and tender green parts only, halved lengthwise and thinly sliced

  • 1 1/4

    pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice

  • 1/4

    cup dry white wine

  • 1

    tablespoon fresh lemon juice

  • 4 1/4

    cups water

  • Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string

  • 1/2

    cup heavy cream

  • 10

    ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch (4 ounces) sorrel, stems and tough ribs removed

  • Salt and freshly ground white pepper

Directions

1) Melt 4 tablespoons of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni. 2) Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream. 3) Bring a medium saucepan of salted water to a boil. Add the nettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away. MAKE AHEAD The soup can be refrigerated for 2 days.

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