Springtime Nettle Soup
This springtime nettle soup is a fresh invigorating rustic dish that lets the nettles shine. With just a few ingredients, the nettles are briefly cooked, allowing their herbaceous and floral notes to stay fresh and bright.
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Ingredients
- 500 grams nettle
- 4 potatoes medium-sized
- 2-3 cup water
- 1/2 cup bulgur
- 1 onion small
- 1 clove garlic
- 2 tablespoon oil
- 1 egg
- a few sprigs of parsley
- a few sprigs of dill
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
Prepare the Vegetables
- Wear thick rubber gloves if handling nettles bothers you.
- Wash the young, fresh nettles with cold water and chop them into strips.
- Peel the potatoes and cut some into small cubes.
- Finely dice the onions and mince the garlic.
- Wash the bulgur and herbs.
Cook the Soup
- Add oil to the soup pot and heat over medium.
- Add the onions to the hot oil and sauté until slightly browned.
- If using garlic, add it and sauté for a few seconds.
- Add the cubed potatoes to the onion mixture, season with salt and pepper, and stir to combine. Cook for a few minutes.
- Pour in about 2 cups of water over the vegetables.
- Bring to a boil and let the potatoes cook until fork-tender.
- Add the washed bulgur.
- Once the bulgur is cooked, use a fork or potato masher to crush some of the potatoes, leaving most of them whole.
- Add the chopped nettles to the hot potato broth and cook for a few minutes until fully wilted.
- Finally, add chopped parsley and dill. Cook for 2-3 minutes, season with salt, and turn off the heat.
Notes
