Ingredients for Stinging Nettle Soup
- 500 g (about 1 lb) stinging nettles
- 1 onion
- 1/2 tea glass of vegetable oil (about 50 ml / 3 tbsp + 1 tsp)
- 2 tablespoons flour
- 3 water glasses of water (about 600 ml / 2 1/2 cups)
- 1/2 dessert spoon salt (about 1 tsp)
- 1/2 dessert spoon Aleppo pepper flakes (about 1 tsp)
- 1 tablespoon butter
How to Make Stinging Nettle Soup
Wearing gloves, chop the nettles and boil them in just enough water to cover. Once softened, reserve 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of the cooking water and drain the rest.
In a pot, sauté 1 finely diced onion in 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil. Add 2 tablespoons of flour and stir a few times, then add the nettle leaves to the pot. Pour in the reserved nettle cooking water along with 3 water glasses of fresh water, 1/2 dessert spoon of salt, 1/2 dessert spoon of Aleppo pepper flakes, and 1 tablespoon of butter. Cook, stirring continuously. Finally, blend with an immersion blender and serve.
