Stinging Nettle and Sorrel Soup

Stinging Nettle and Sorrel Soup Recipe from Italy and Jordan

Region / culture: Italy, Jordan | Servings: 4

Introduction

Stinging Nettle and Sorrel Soup is a delicious and nutritious dish that combines the earthy flavors of stinging nettles and the tangy taste of sorrel. This soup is perfect for a light and refreshing meal, especially during the spring when these ingredients are in season.

History

Stinging Nettle and Sorrel Soup has been enjoyed for centuries in various cultures around the world. Nettles have long been used for their medicinal properties and are known for their high nutrient content. Sorrel, with its bright and lemony flavor, adds a unique twist to this traditional soup recipe.

Ingredients

3 tbsp olive oil
1 yellow onion, diced
1 leek, white and pale green part only, cleaned and very thinly sliced
kosher salt
2 medium potatoes, such as Yukon Gold or Yellow Finn, thinly sliced
4 cups vegetable stock
4 oz (113 g) stinging nettles
6 oz (170 g) sorrel, large stems removed, sliced crosswise
2 tbsp minced fresh italian parsley
black pepper in a mill
lemon wedges

How to prepare

Heat the olive oil in a medium soup pot over low heat. Add the onion and cook until limp, about 7 minutes.
Add the leek, stir, season with salt, and cook until the leek is wilted, about 7 to 8 minutes more.
Add the potatoes, season with salt, and sauté for 3 to 4 minutes.
Add the stock and 4 cups of water. Increase the heat to medium and bring to a boil.
Reduce the heat to low and simmer gently until the potatoes are tender, about 15 to 20 minutes.
Meanwhile, fill a medium saucepan halfway with water and add a tablespoon of salt.
Bring the water to a boil over high heat and then reduce the heat to medium.
Using tongs, carefully place the nettles into the water, pushing them down so that they are completely submerged.
Simmer for 30 seconds.
Use tongs to transfer the nettles to a colander and shake off excess water.
When the potatoes are tender, add the nettles, sorrel, and parsley. Cook for 2 minutes.
Puree the mixture with an immersion blender, taste, and season with salt and pepper.
Serve immediately with lemon wedges alongside or cool in the refrigerator for 2 hours and serve chilled.

Variations

For a creamier version of this soup, add a splash of coconut milk or heavy cream before blending. You can also add other greens such as spinach or kale for a different flavor profile.

Cooking Tips & Tricks

When handling stinging nettles, be sure to wear gloves to avoid getting stung. The sting of the nettles can be neutralized by cooking or blending them, so don't worry about getting stung while enjoying this delicious soup.

Serving Suggestions

Serve Stinging Nettle and Sorrel Soup with a side of crusty bread or a simple green salad for a complete meal. Garnish with a dollop of Greek yogurt or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

Blending the soup with an immersion blender creates a smooth and creamy texture. Be sure to blend the soup until it reaches your desired consistency.

Ingredient Substitutions

If you can't find sorrel, you can substitute it with spinach or arugula for a similar tangy flavor. You can also use Swiss chard or beet greens in place of stinging nettles.

Make Ahead Tips

Stinging Nettle and Sorrel Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop before serving.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and a wedge of lemon for a pop of color and flavor.

Pairing Recommendations

Pair Stinging Nettle and Sorrel Soup with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine will complement the tangy flavors of the sorrel.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Stinging Nettle and Sorrel Soup contains approximately 200 calories, making it a light and nutritious option for a meal or snack.

Carbohydrates

Each serving of Stinging Nettle and Sorrel Soup contains approximately 20 grams of carbohydrates, making it a healthy and filling option for those looking to maintain stable blood sugar levels.

Fats

This soup is low in fat, with only 3 grams of fat per serving. The olive oil used in the recipe adds a healthy dose of monounsaturated fats, which are beneficial for heart health.

Proteins

Stinging Nettle and Sorrel Soup provides 5 grams of protein per serving, making it a good source of plant-based protein. The combination of potatoes, nettles, and sorrel creates a well-rounded meal that will keep you satisfied.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. Nettles are particularly rich in iron and vitamin C, while sorrel adds a boost of vitamin A to the dish.

Alergens

This recipe contains nettles, which can cause an allergic reaction in some individuals. If you have a known allergy to nettles, be sure to substitute another green leafy vegetable in their place.

Summary

Stinging Nettle and Sorrel Soup is a nutrient-dense dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and delicious option for those looking to incorporate more greens into their diet.

Summary

Stinging Nettle and Sorrel Soup is a flavorful and nutritious dish that is perfect for springtime. Packed with vitamins, minerals, and antioxidants, this soup is a healthy option for those looking to incorporate more greens into their diet. Enjoy this soup as a light meal or snack, and savor the unique flavors of stinging nettles and sorrel in every bite.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the springtime, and I was out for a walk in the woods near my home. As I wandered along the winding paths, the vibrant green of the leaves and the sweet scent of flowers filled the air. I had always loved spending time in nature, and on that particular day, I felt a sense of peace and contentment that I had not experienced in a long time.

As I walked, I noticed a patch of stinging nettles growing by the side of the path. I had heard of stinging nettles before, but I had never actually tried cooking with them. Intrigued by the idea, I carefully gathered a few leaves, being sure to avoid their prickly stems. I knew that stinging nettles were reputed to have many health benefits, and I was eager to experiment with them in my cooking.

Later that day, I returned home and began to research recipes that incorporated stinging nettles. I came across a traditional Eastern European recipe for Stinging Nettle and Sorrel Soup, and I was immediately captivated. The combination of the earthy, slightly bitter flavor of the stinging nettles with the tartness of sorrel sounded intriguing, and I knew that I had to give it a try.

I set out to gather the rest of the ingredients I would need for the soup. I had never cooked with sorrel before, but fortunately, I was able to find some fresh sorrel at a local farmer's market. I also picked up some onions, garlic, potatoes, and a few other ingredients that the recipe called for. As I gathered my supplies, I felt a sense of excitement building within me. I couldn't wait to get into the kitchen and start cooking.

When I returned home, I wasted no time in getting started on the soup. I carefully washed the stinging nettles and sorrel, being sure to remove any dirt or debris. I chopped the onions and garlic and sautéed them in a large pot until they were soft and fragrant. Next, I added the potatoes, stinging nettles, and sorrel, along with some vegetable broth and seasonings. I let the soup simmer on the stove, filling my kitchen with a tantalizing aroma.

As the soup cooked, I couldn't help but think back on all the recipes I had learned over the years. Some had been passed down from my own mother and grandmother, while others I had picked up from friends, cookbooks, and even television shows. Each recipe held a special place in my heart, and I cherished the memories that were tied to them.

As I stirred the soup, I thought about how cooking had always been a source of joy and comfort for me. It was a way for me to express my creativity, to nourish my loved ones, and to connect with my heritage. Each recipe I learned was like a piece of a puzzle, adding to the rich tapestry of flavors and traditions that made up my culinary repertoire.

Finally, the soup was ready. I ladled it into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh herbs. I took a tentative sip, not knowing what to expect. The flavors exploded on my tongue – the earthy, grassy taste of the stinging nettles mingling with the sharp tang of the sorrel. It was a revelation, a culinary triumph unlike anything I had ever tasted before.

I couldn't wait to share the soup with my family and friends. I knew that they would be just as delighted by the unique combination of flavors as I was. As I sat down to enjoy my bowl of Stinging Nettle and Sorrel Soup, I felt a sense of pride and accomplishment wash over me. This recipe was more than just a dish – it was a testament to my love of cooking and my passion for exploring new flavors and ingredients.

And so, the moment I found the recipe for Stinging Nettle and Sorrel Soup will always hold a special place in my heart. It marked the beginning of a new culinary adventure, one that would lead me to discover new tastes, new traditions, and new connections with the world around me. Cooking had always been a source of joy and inspiration for me, and this recipe was just the latest chapter in a lifelong love affair with food.