A springtime classic in Ireland, this nettle soup is made by simmering fresh nettle leaves with potato and seasoning it with white pepper and nutmeg. Made with olive oil instead of cream, it is both heart-healthy and filling.
Heat the olive oil in a pot and sauté the onion and garlic for 4 minutes until softened, then add the potatoes and stir for another 2 minutes.
Add the vegetable stock, white pepper, nutmeg and salt, bring to a boil, then simmer over low heat for 15 minutes until the potatoes soften.
Add the gloved-handled fresh nettle leaves to the pot and blanch for 3 minutes, then blend until smooth.
Always handle and blanch nettles with gloves — raw nettles sting on contact, but this effect disappears completely once cooked. Using white pepper and nutmeg generously gives the soup its classic Irish spiced note.
If you cannot find nettles, spinach works as a substitute, though the soup's characteristic earthy flavour becomes milder.
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