This nettle soup is really delicious, particularly if you use the new and tender shoots.

Subscribe to Sweet Paul


Serves 4

You will need:
2 to 3 cups tender nettle shoots (or young leaves)
10 shallots (or 2 yellow onions)
5 garlic cloves
2 leeks
4 tablespoons extra virgin olive oil
11⁄2 quarts good-quality vegetable stock
2 bay leaves
salt and freshly ground pepper, to taste

  1. Rinse the nettles thoroughly and pick the leaves off the stems.
  2. Chop the leaves well.
  3. Peel and roughly chop the shallots and garlic.
  4. Clean the leeks and finely slice them.
  5. Heat a bit of olive oil, then cook everything until the onions start to soften.
  6. Add the stock, bay leaves, and let the soup simmer for 15 minutes.
  7. Season with salt and pepper.
  8. Serve the soup with warm baguettes and homemade herb butter.


Photography by

Made it? Tell us about it–