Spring Nettle Soup with Tarragon

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Luxurious and vibrant green, this can be made with nutritious nettles or baby spinach. Keep it vegan and add a drizzle of truffle oil, or swirl in yogurt for extra richness.

Serves 2–4 | 30 minutes


  • 1 tablespoon olive oil
  • 1 fat shallot (or 1 leek, white parts), rough chopped
  • 2 cloves garlic, rough chopped
  • 1 pound white or yellow potatoes, sliced ½ inch thick
  • 4 cups veggie or chicken stock
  • 3/4 teaspoon kosher salt, more to taste
  • 1/4 teaspoon white pepper (optional)
  • 8 ounces wild mushrooms, sautéed for garnish (optional)
  • 2 ounces fresh nettle leaves (about 2 cups packed tight) or baby spinach leaves
  • 2–3 tablespoons fresh tarragon
  • 1 lemon
  • Sour cream or yogurt for swirling (optional)
  • Truffle oil (optional)



In a medium pot, sauté shallot and garlic in olive oil 3–4 minutes, over medium heat, until fragrant and golden. Add potatoes, stock, salt, and pepper and bring to a simmer, covered. Simmer until potatoes are very tender, about 10–15 minutes.

Sauté mushrooms for the garnish, seasoning with salt and pepper.

When potatoes are tender, add nettles, and stir, letting them wilt, about 1 minute. Do not boil. Turn off the  heat and let the pot cool.

Once cooled, blend until very smooth. Add the fresh tarragon and a squeeze of lemon and blend again. Taste and adjust salt and lemon.

Divide among bowls, top with sautéed mushrooms and a swirl of yogurt or sour cream. Sprinkle with fresh tarragon leaves or edible flower petals. Add a drizzle of truffle oil, if you like.

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