Hey, foraging friends! Today, I want to introduce you to a delicious soup recipe that you won’t be able to resist: Wild Garlic And Nettle Soup. This is by far the best nettle soup recipe I have ever tried! Wild garlic, with its fantastic flavour is a perfect complement to stinging nettles, and this soup is great for those who don’t fully enjoy the nettle taste. Not only is it tasty, but it’s also packed with vitamin C, and because most of the ingredients are foraged, it’s a really budget-friendly recipe.
“Gently touch a nettle, and it’ll sting you for your pains/Grasp it as a lad of mettle and soft as silk remains.”
WHERE TO FIND STINGING NETTLES
Great places to look for nettles are river fronts, hedges, and agricultural land as they like rich soil.
Avoid areas that are close to busy roads or where people walk their dogs.
HOW TO FORAGE NETTLES
Rubber gloves are very handy because they also protect your arms, but I find gardening gloves and a long sleeve work just as well. Cotton gloves don’t protect as well, particularly from mature plants.
To pick stinging nettles, just grab the little bunch of young leaves at the top of the plant. You can pinch them off with your fingertips or use scissors to snip them off.
Pick nettles as soon as young as possible in the early spring. Usually, they start to appear in Sweden in late April.
After the stinging nettle enters its flowering and seed-setting stages, the leaves develop gritty particles called cystoliths, which can irritate the kidneys and urinary tract. To avoid accidentally stinging your legs, I recommend using a plastic bag or a basket.
Avoid any dried or damaged plants or plants that are visibly dirty or have signs of aphid infection.
You can find out how to grow your own nettles and why they are a great addition to your garden here
While there seems to be conflicting information about the concentration of oxalates in the nettle leaves themselves, I would tend to er on the side of caution if you suffer from kidney stones.
Wild garlic is one of those luxurious wild edibles that we look forward to every year. However, it is not permitted to pick wild garlic everywhere, and I recommend that you check up on the local rules before you head out.
It’s important to forage wild garlic responsibly to ensure that you’re not damaging the environment or depleting the plant populations. It’s also important to choose a sustainable location. Look for areas where wild garlic is plentiful and abundant. In addition, make sure to get permission from the landowner before foraging on private property.
Usually available here in the south of Sweden from the end of April until leaves begin to appear on the trees. Wild garlic is wildly available at farmers’ markets and even in grocery stores.
Wild garlic is also known as ramsons, and has broad, lance-shaped leaves that grow in clusters. They have a distinct garlic smell, which is a key identifier of the plant. You’ll most often find them in wooded areas, or growing in damp soil.
To forage wild garlic, gently cut the leaves, taking care not to disturb the bulbs. Remember to only take what you need and leave enough for the plant to continue growing.
LILY OF THE VALLEY VS WILD GARLIC
While Lily of the Valley may bare some resemblance to wild garlic in appearance before blooming, it is a poisonous plant. To differentiate between the two, you can rely on their distinct smells; wild garlic has a pungent garlic scent, whereas Lily of the Valley does not. Additionally, Lily of the Valley usually grows as individual plants, while wild garlic tends to grow in clusters.
WILD GARLIC AND NETTLE SOUP INGREDIENTS
100g / 2 Cups Nettle Tops
100g / 2 Cups wild garlic leaves, you can also include any wild garlic flowers.
1/2 A leek. You can also use a small yellow onion or spring onions, what ever you have on hand.
2 Tablespoons olive oil
2 Tablespoons of butter
1 Medium potato, chopped finely
1 liter/ 1 quart Vegetable stock or chicken stock.
1/4 Teaspoon sea salt.
Fresh lemon juice, just a squeeze
Fresh cream or crème fraîche to serve
Black pepper to season
YOU WILL NEED:
A Large saucepan with a lid.
A stick blender
METHOD
1. To make the stinging nettles easier to handle, you can either blanch them briefly in hot water or continue to work with your gloves on. Remove any debris, grass, or leaves that you may have missed, and separate the nettle leaves from the stalk. Rinse them well under running water and allow them to drain in a colander.
2. Rinse the wild garlic leaves in cold water and shake off any excess water.
3. Rinse and finely chop the leek. Add a little olive oil to the saucepan over medium heat and add the chopped leek. It’s important to stir often to avoid browning.
4. When the leek has softened, add the butter and chopped potato and lower the heat. Place the lid on the pan and sweat the vegetables over gentle heat for 10-15 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
5. Add the stinging nettles, stirring well t coat with oil, and sweat for a further 5 minutes over medium heat.
6. Add the vegetable stock and salt and and bring to a boil over medium-high heat. Simmer for a further 5 minutes before adding the wild garlic.
7. Simmer for a couple of minutes to wilt the wild garlic leaves.
8. Blend to a smooth soup using a stick blender or food processor.
8. Add a generous splash of lemon juice and a good grinding of pepper. Season with a little salt if necessary.
HOW TO SERVE THIS SOUP
It’s tradition here in Sweden to eat nettle soup served with boiled egg halves or a poached egg if you prefer. A sprinkle of Wild Garlic Salt or Wild Garlic Oil not only looks beautiful but tastes amazing!
Serve with a click of crème fraîche or a drizzle of fresh cream.
Serve with a chunk of crusty bread for dipping or a side of Fried Sourdough Dandelion Flowers!
HOW TO STORE THIS SOUP
Store in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months.
Thaw overnight in the fridge and reheat over a low temperature to preserve the vibrant colour of the soup.
VARIATIONS TO TRY
Zuccinini and celery root (celeriac) are both mild veggies that work well as a substitute for potatoes or if you wish to add extra vegetables.
OTHER FORAGING RECIPES YOU MIGHT ENJOY
Wild Garlic Butter is a really quick way to preserve wild garlic for a luxurious burst of flavor in every dish!
Wild Garlic Pesto is a delicious and simple way to take advantage of the health benefits of wild garlic. Its vibrant green color and unique garlic flavor make it a standout addition to any meal. Try it as a dip, spread, or with fresh pasta for a quick and healthy meal.
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly!
I want this space to be a source of wisdom, inspiration, and delicious recipes. Whether you’re looking to discover a new hobby or simply craving a great recipe, I hope you’ll find something that sparks your interest here!
PRINTABLE RECIPE CARD
Creamy Wild Garlic And Nettle Soup
Wild garlic, with its fantastic flavour is a perfect complement to stinging nettles, and this soup is great for those who don’t fully enjoy the nettle taste. Not only is it tasty, but it’s also packed with vitamin C, and because most of the ingredients are foraged, it’s a really budget-friendly recipe.
Ingredients
- 100g / 2 Cups Nettle Tops
- 100g / 2 Cups wild garlic leaves, you can also include any wild garlic flowers.
- 1/2 A leek. You can also use a small yellow onion
- 2 Tablespoons olive oil
- 2 Tablespoons of butter
- 1 Medium potato, chopped finely
- 1 liter/ 1 quart Vegetable stock or chicken stock
- 1/4 Teaspoon sea salt.
- Fresh lemon juice, just a squeeze
- Fresh cream or crème fraîche to serve
- Spring onion to serve
- Black pepper to season
- YOU WILL NEED:
- A Large saucepan with a lid.
- A stick blender
Instructions
1. To make the stinging nettles easier to handle, you can either blanch them briefly in hot water or continue to work with your gloves on. Remove any debris, grass, or leaves that you may have missed, and separate the nettle leaves from the stalk. Rinse them well under running water and allow them to drain in a colander.
2. Rinse the wild garlic leaves in cold water and shake off any excess water.
3. Rinse and slice the leek. Add a little olive oil to the saucepan over medium heat and add the chopped leek. It’s important to stir often to avoid browning.
4. When the leek has softened, add the butter and chopped potato and lower the heat. Place the lid on the pan and sweat the vegetables over gentle heat for 10-15 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
5. Add the stinging nettles, mixing well to coat with oil, and sweat for a further 5 minutes over medium heat.
6. Add the vegetable stock salt and and bring to a boil over medium-high heat. Simmer for a further 5 minutes before adding the wild garlic. Simmer for a couple of minutes to wilt the wild garlic leaves before blending into a smooth soup.
7. Add a generous splash of lemon juice and a good grinding of pepper. Season with a little salt if necessary.
It’s tradition here in Sweden to eat nettle soup served with boiled egg halves. You can also serve this soup with a poached egg if you prefer. Serve with a click of crème fraîche or a drizzle of fresh cream.
Serve with a chunk of crusty bread for dipping!
Notes
Store in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months.
Thaw overnight in the fridge and reheat over a low temperature to preserve the vibrant colour of the soup.
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