Top | Heather Arndt Anderson
Scandinavian Nettle Soup
(recipe, Heather Arndt Anderson)
Nässelsoppa is a traditional Scandinavian nettle soup; here it's tweaked slightly by adding fresh dill. Sliced or chopped hard-boiled egg is the traditional garnish, but chive crème fraîche is a nice deviation from the norm.
- 10 cups washed nettle leaves (about ½ lb. of leaves)
- ½ cup finely chopped onion
- 3 cloves finely chopped garlic
- ¼ cup plus 1 tsp. chopped chives
- 3 Tbsp. butter, preferably European-style cultured
- 2 cups chicken stock, preferably homemade
- 1 tsp. dried thyme
- ½ tsp. ground nutmeg (or ¼ tsp. freshly grated)
- 1 tsp. salt
- ½ tsp. white pepper
- 2 cups cream or half-and-half
- ¼ cup fresh dill, chopped
- 4 Tbsp. crème fraîche
- Bring a deep pot of water and 1 tablespoon salt to a rolling boil. Blanch the nettles for 30 seconds. Drain.
- In a soup pot, sauté the onions, garlic, and ¼ cup of the chives in the butter over medium heat until the onions are softened and translucent, about 5 minutes.
- Add the blanched nettles and the chicken stock, thyme, and nutmeg. Bring to a boil, then reduce the heat to medium-low and simmer until tender, about 15 minutes.
- Add the cream or half-and-half and the dill. Using an immersion or regular blender, blend until smooth and then reheat the soup until warmed through. Meanwhile, mix the remaining 1 teaspoon minced chives with the crème fraîche.
- Add salt and pepper to taste, then top with the chive crème fraîche. Serve hot.