Nettles, Green Garlic, and Potato Soup

Source: Knoll Farms

Recipe Type: | Seasons: ,


2 tablespoons olive oil or sweet butter
1 large onion, chopped
8 stems THE Green Garlic, well cleaned; round shaft cut in ½” lengths; folded green leaf ditto; keep separate from one another
4 large russets, peeled or not, cut in cubes (5 to 6 cups)
6 cups boiling water
1 pound nettles, well rinsed, drained, set aside
1 cup half-n-half
1 junior onion with “chives”, well cleaned; shaved on the diagonal
Salt and pepper to taste


In a deep soup pot, heat olive oil over medium heat; add onion and garlic shaft pieces. Cook until translucent, stirring often.  Add potatoes and boiling water; cook until potatoes are soft. Add nettles and ½” lengths of garlic greens; cook 5 to 10 minutes depending upon maturity of nettles. Process it with an immersion blender until smooth. Add half-n-half, salt-n-pepper; reheat, but do not boil. To serve, ladle into pre-heated, shallow bowls; garnish with shaved junior onions.

Farmers Market Ingredients