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Brennesselszopp (Nettle Soup)

Brennesselszopp (Nettle Soup) is a traditional Luxemburger (from Luxembourg) recipe for a classic soup of nettles with onions and potatoes cooked in meat stock thickened with sour cream. The full recipe is presented here and I hope you enjoy this classic Luxemburger version of: Nettle Soup (Brennesselszopp).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodLuxembourg Recipes


Ingredients:

1 onion, finely chopped
2 tbsp butter
1l fresh nettle tops, picked in springtime
3 potatoes, peeled and quartered
1l meat stock
salt and freshly-ground black pepper, to taste
3 tbsp sour cream
crôutons, to garnish

Method:

Melt the butter in a pan, add the onion and fry for about 4 minutes, or until translucent. Wash and dry the nettle tops then stir into the butter. Cook over medium heat for about 3 minutes, or until the nettles have wilted then add the potatoes and meat stock.

Bring to a boil, reduce to a simmer and cook for 30 minutes, or until the potatoes are tender. Take off the heat, allow to cool slightly then process in a blender until smooth. Return the soup to the pan, allow to heat through then take off the heat, stir in the sour cream to thicken and ladle into warmed soup bowls.

Serve garnished with fried or baked crôutons of Breads.