Discover Nettle Soup with Mediterranean Aromas (Juha od Koprive)

Today's culinary journey takes us deep into the heart of traditional European kitchens where the vibrant and earthy Nettle Soup, or 'Juha od Koprive', reigns supreme. This nutrient-rich soup, known for its distinct green hue and health benefits, captures the spirit of wild foraging and the beauty of nature's bounty. From its early days as a springtime staple among rural families, it has grown in popularity and is now celebrated in both countryside inns and upscale urban eateries.

In many European households, particularly those valuing the art of foraging, this velvety soup graces tables with its unique flavor profile, reminiscent of spinach but with a delightful twist. Served hot, it warms the body and soul, making it a perfect antidote to chilly evenings or a refreshing palate cleanser during warmer months.

At the core of Nettle Soup is the wild nettle leaf, renowned for its myriad of health benefits. Combined with aromatic onions, garlic, and potatoes, the soup achieves a creamy consistency that's simply irresistible. And the pièce de résistance? A drizzle of Mediterranean olive oil, imbuing the dish with a touch of richness and echoing the flavors of Europe's sun-kissed shores.

Frequently Asked Questions about Nettle Soup with Mediterranean Aromas

Is there a specific way to handle nettles?

Yes, nettles are known for their stinging properties. Always wear gloves when handling fresh nettles, and blanch them in boiling water to neutralize the sting before cooking.

Why incorporate olive oil in the soup?

Olive oil adds depth and a touch of luxury to the soup. Its fruity undertones complement the earthiness of the nettles, creating a harmonious blend of flavors that’s hard to resist.

Can I use other greens in place of nettles?

While nettles offer a unique flavor, spinach or Swiss chard can be used as alternatives. However, the taste profile may vary slightly from traditional nettle soup.

What can be served alongside this soup?

This soup pairs beautifully with crusty bread, croutons, or even a light salad. Its green, earthy taste makes it a versatile dish that complements various accompaniments.

Join us in relishing the aromatic and wholesome Nettle Soup with Mediterranean Aromas, a testament to Europe's rich culinary tapestry and the wonders of wild foraging. Enjoy every spoonful!

Nettle Soup (Juha od Koprive)

Selo Olive Oil

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Category

Soup

Cuisine

Mediterranean

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

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Ingredients

• 4 cups fresh nettle leaves, washed and stems removed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large potato, peeled and diced
• 6 cups vegetable or chicken broth

• 2 tablespoons Croatian olive oil

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• 1 cup heavy cream or milk
• Salt and freshly ground black pepper, to taste
• 1 teaspoon lemon juice (optional)
• Fresh parsley or chives, finely chopped, for garnish
• A dollop of sour cream or yogurt for serving (optional)

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Directions

1. Prepare the Nettles: Wearing gloves, thoroughly wash the nettle leaves and remove the stems. Blanche the nettle leaves in boiling water for 2-3 minutes. This will remove their stinging properties. Drain and chop the nettles.
2. Sauté the Base: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and sauté for another 1-2 minutes, ensuring the garlic doesn't burn.
3. Add Broth and Vegetables: Pour in the broth, add the diced potato, and bring the mixture to a boil. Reduce heat to a simmer and let the potatoes cook until they are almost tender, about 10-15 minutes.
4. Add Nettles: Stir in the blanched and chopped nettle leaves. Continue to simmer for another 10 minutes until the nettles are soft and the flavors meld together.
5. Blend and Cream: Using an immersion blender, puree the soup until smooth (or transfer to a stand blender in batches, then return to the pot). Stir in the heavy cream or milk, warming the soup but not letting it boil. Season with salt, pepper, and optional lemon juice to taste.
6. Serve: Ladle the soup into bowls, garnishing with fresh parsley or chives. Add a dollop of sour cream or yogurt if desired for added richness.

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