📝 About This Recipe
A true herald of spring in Scandinavia, Nässelsoppa is a vibrant, emerald-hued soup made from the first tender stinging nettles of the season. This rustic yet elegant dish captures the earthy, mineral-rich essence of the Nordic forest, balanced beautifully by a touch of cream and the richness of a soft-boiled egg. It is a celebratory meal that honors the tradition of foraging and the rejuvenation of the landscape after a long winter.
🥗 Ingredients
The Foraged Greens
- 2 liters Fresh young stinging nettles (loosely packed; only use the top leaves and tender stems)
- 500 ml Water (for blanching the nettles)
- 1 teaspoon Sea salt (for the blanching water)
The Soup Base
- 2 tablespoons Unsalted butter (high quality Swedish butter preferred)
- 2 pieces Shallots (finely minced)
- 1 piece Garlic clove (finely grated)
- 2 tablespoons All-purpose flour (to thicken the velouté)
- 800 ml Chicken or vegetable stock (warm, low sodium)
- 50 ml Dry white wine (optional, for a touch of acidity)
- 100 ml Heavy cream (vispgrädde) (at room temperature)
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh dill (chopped)
- 1 pinch Nutmeg (freshly grated)
The Garnish
- 4 pieces Eggs (large, organic)
- 2-3 pieces Radishes (thinly sliced for crunch)
- 1 teaspoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Begin by preparing the nettles. Wear gloves to avoid stings. Rinse the nettles thoroughly in a sink of cold water to remove any grit or forest debris.
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2
Bring 500ml of salted water to a boil in a large pot. Add the cleaned nettles and blanch them for 2-3 minutes until they are wilted and soft. This process neutralizes the sting.
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3
Drain the nettles through a fine-mesh sieve, but reserve the green blanching liquid—this is packed with flavor and nutrients. Press the nettles with a spoon to extract excess water.
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4
Finely chop the blanched nettles and set them aside. Measure your reserved liquid; you may need it later to adjust the soup's consistency.
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5
Prepare the 'jammy' eggs. Bring a small pot of water to a boil. Carefully lower the eggs in and simmer for exactly 6 minutes and 30 seconds. Immediately transfer them to an ice bath to stop the cooking.
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6
In a clean heavy-bottomed soup pot, melt the butter over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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7
Stir in the grated garlic and cook for another 30 seconds until fragrant. If using wine, pour it in now and let it reduce by half.
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8
Sprinkle the flour over the shallots and whisk constantly for 1-2 minutes to create a light roux. Do not let it color.
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9
Slowly whisk in the warm stock and about 200ml of the reserved nettle liquid. Bring to a gentle simmer and cook for 10 minutes until slightly thickened.
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10
Add the chopped nettles, chives, and dill to the pot. Stir well and simmer for another 2-3 minutes to marry the flavors.
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11
Using an immersion blender, purée the soup until it is completely smooth and vibrant green. For an extra silky texture, you can pass it through a fine sieve.
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12
Stir in the heavy cream and a pinch of nutmeg. Season with salt and white pepper to taste. Heat through gently but do not let it boil again to preserve the bright color.
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13
Peel the cooled eggs and cut them in half lengthwise. The yolks should be soft and golden.
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14
Ladle the hot soup into warmed bowls. Place two egg halves in the center of each bowl.
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15
Garnish with sliced radishes, a few fresh herb sprigs, and a tiny drizzle of olive oil. Serve immediately.
💡 Chef's Tips
Always use gloves when handling raw nettles until they are blanched; the 'sting' disappears once they hit boiling water. Only harvest the top 4-6 leaves of the nettle plant for the best flavor and texture; older leaves can be gritty. If you cannot find nettles, a mix of 70% spinach and 30% arugula provides a similar earthy and peppery profile. To keep the soup bright green, avoid overcooking the nettles after they are puréed and don't cover the pot with a lid once the greens are added. Use a high-quality chicken stock for depth, or a mushroom-based vegetable stock to enhance the forest-like aroma.
🍽️ Serving Suggestions
Serve with a side of traditional Swedish 'Knäckebröd' (crispbread) topped with salted butter. A glass of chilled, dry Riesling or a crisp Sauvignon Blanc cuts through the creaminess perfectly. Pair with a small side of Västerbottensost (Swedish hard cheese) for a truly authentic experience. Follow the soup with a light main course like poached salmon or a simple spring salad. For a rustic touch, serve in ceramic bowls with a dollop of sour cream on top.