📝 About This Recipe
A celebrated staple of French country cooking, Soupe d'Orties captures the vibrant essence of early spring in a bowl. This emerald-hued potage balances the earthy, mineral-rich flavor of young stinging nettles with the creamy silkiness of Yukon Gold potatoes and a touch of crème fraîche. It is a sophisticated, nutrient-dense starter that transforms a humble foraged green into a masterpiece of French culinary elegance.
🥗 Ingredients
The Foraged Greens
- 250 grams Young Stinging Nettle tops (rinsed thoroughly; use gloves when handling)
- 1 handful Fresh Spinach (optional, to brighten the green color)
The Aromatic Base
- 40 grams Unsalted Butter (high-quality French butter preferred)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 1 small Yellow Onion (finely diced)
- 2 pieces Garlic Cloves (minced)
The Body and Liquid
- 350 grams Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 1.2 liters Chicken or Vegetable Stock (low sodium, high quality)
- 60 ml Dry White Wine (such as Muscadet or Sauvignon Blanc)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
Finishing and Garnish
- 100 ml Crème Fraîche (plus extra for swirling)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Safety first: Wear rubber gloves to handle the raw nettles. Remove the tough stems and keep only the tender leaves and top clusters. Wash them thoroughly in a large bowl of cold water with a splash of vinegar to remove any debris.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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3
Add the sliced leeks and diced onion to the pot. Sauté gently for 8-10 minutes until they are soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Deglaze the pot with the white wine, scraping any bits off the bottom, and let it reduce by half.
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6
Add the cubed potatoes and the stock. Increase the heat to medium-high and bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are completely fork-tender.
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8
Once the potatoes are ready, add the cleaned nettle leaves (and spinach, if using) to the pot. They will wilt down quickly. Simmer for only 2-3 minutes to preserve their vibrant green color and delicate flavor.
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9
Remove the pot from the heat. Use an immersion blender to purée the soup until it is completely smooth and velvety. Alternatively, transfer to a stand blender in batches, taking care with the hot liquid.
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10
Return the soup to low heat. Stir in the crème fraîche, sea salt, black pepper, and a pinch of freshly grated nutmeg.
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11
Taste and adjust seasoning. If the soup is too thick, add a splash more stock or water until the desired consistency is reached.
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12
Ladle the hot soup into warmed bowls. Garnish each with a swirl of crème fraîche, a sprinkle of chives, and a few drops of olive oil.
💡 Chef's Tips
Always wear gloves when handling raw nettles; the 'sting' disappears instantly once they are blanched or cooked. Use young nettles harvested in the spring before they flower for the best flavor and texture. Do not overcook the nettles; adding them at the very end keeps the soup a bright, appetizing emerald green rather than a dull olive. If you cannot find nettles, you can substitute with a mix of Lacinato kale and watercress for a similar peppery, earthy profile. For an even silkier texture, pass the blended soup through a fine-mesh sieve (chinois) before adding the cream.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough miche rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Sancerre or a dry Chenin Blanc to complement the herbal notes. A side of soft-boiled eggs (6-minute eggs) halved and placed on top adds wonderful richness. Follow this soup with a light goat cheese salad for a quintessential French spring lunch. Sprinkle with toasted sunflower seeds or pine nuts for an added textural crunch.