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Spring Nettle Soup

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
5 servings
Soup
Spring Nettle Soup
Ingredients
  • 1 pound stinging nettles
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  • 1 white onion, diced
  • 1/4 cup basmati rice
  • 4 cups chicken broth
  • salt and pepper to taste
Instructions
1
Boil a substantial container of water until it reaches its highest temperature, adding 2 teaspoons of salt to the mixture.
2
Add the stinging nettles to the boiling water and cook for 1 to 2 minutes, allowing them to become tender.
3
Transfer the nettles to a colander and rinse with cold water, removing any excess heat. Discard any tough stems and chop the nettles into coarse pieces.
4
Heat a moderate amount of olive oil in a small cooking vessel over a low to medium heat setting, and gently add the onion.
5
Allow the onion to soften and turn a pale color, taking around 5 minutes. Introduce the rice, chicken broth, and chopped nettles to the saucepan, stirring until well combined.
6
Bring the mixture to a boil, then gradually decrease the heat to a low to medium setting, cover the saucepan, and let it simmer until the rice is tender, approximately 15 minutes.
7
Blend the soup with an electric blender to achieve a smooth consistency, and season it to taste using salt and pepper.