Nettle soup

Nettle soup is a time-honored dish made from stinging nettles, typically enjoyed in the spring and early summer when young nettle buds are at their peak. This soup has deep roots in various regions, including Scandinavia, Iran, Ireland, and Eastern Europe, each adding its unique twist to the recipe. Remarkably, even during the Bronze Age, people in Britain were known to relish nettle stew.

In medieval Europe, young stinging nettles were valued for their medicinal properties, used to treat a range of ailments such as joint pain, arthritis, hay fever, and also employed as a diuretic and blood purifier. Native American tribes likewise recognized the healing potential of stinging nettles. Nutritionally, these plants are powerhouses, rich in calcium, magnesium, iron, and vitamins A and B. Fortunately, boiling nettles neutralizes their sting, making them perfectly safe and delicious in soups or teas.

Different regions offer their distinctive takes on nettle soup. In Sweden, a classic recipe involves blanching the nettles, creating a roux, and then adding finely chopped nettles, herbs, and other ingredients. The soup is often garnished with boiled eggs or a dollop of crème fraîche. Native American recipes often combine stinging nettles with squash, broth, garlic, and onion to create a hearty soup. Meanwhile, in Iran's Mazandaran province, a nettle soup might include garlic, onion, chickpeas, turmeric, rice, lentils, and pomegranate paste or molasses, with variations depending on local preferences.