Potato Leek And Nettles Soup Recipes

Steps:

• In soup pot, heat butter over low heat. Add leeks, cover and cook 10 minutes until tender.
• Add potatoes and 3 cups water. Cover pot and simmer 15 minutes, until tender.
• Add nettles & cook 5 minutes until tender & wilted (push under liquid). Blend in food processor until as smooth.
• Return nettles to pot and stir in half & half. Season to taste with salt and pepper.
• Bring soup back to high heat just short of boiling (do not boil).
• Stir in most of onions or chives.
• Transfer to individual bowls, sprinkle with remaining onions or chives & serve.

Steps:

• Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, with the cover slightly ajar, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
• When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
• Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.

Steps:

• Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
• Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.