Latvian Nettle Soup

Name: Latvian Nettle Soup
Cuisine: Latvian
Ingredients: 4-5 handfuls of young nettles; 15 ml/1 tbsp butter; 1 shallot, finely chopped; 1 garlic clove, crushed; 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp cornflour (cornstarch); 500 ml/17 fl oz/2¼ cups strong chicken stock, heated; salt and ground black pepper; salt and ground black pepper; 2 large hard-boiled eggs, chopped; 100 ml/3½ fl oz/scant ½ cup sour cream, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Nettles are loved all over the Baltic region and there are several traditional variations on the theme of nettle soup, some enriched with egg. This Latvian version has a hard-boiled egg topping and is a nutritious and tasty dish to make when nettles are young.

Ingredients

4-5 handfuls of young nettles
15 ml/1 tbsp

Europe
Latvia
Soup
Gluten-free

Method

Put the nettles in a large bowl and pour over enough boiling water to cover, leave for 30 seconds to blanch, then drain.
Heat the butter in a pan over a medium heat, then add the shallot and garlic, and cook for 5 minutes, or until softened b

Per portion Energy 62kcal/256kJ; Protein 2.9g; Carbohydrate 3.5g, of which sugars 0.9g; Fat 4.1g, of which saturates 1.9g; Cholesterol 69mg; Calcium 55mg; Fibre 0.7g; Sodium 79mg.