Creamy Nettle Soup



1/4 lb of nettles, blanched

2 tablespoons of ghee, divided

1 tablespoon olive oil

2 leeks, cleaned and sliced thinly

1 teaspoon dried thyme

1/2 teaspoon of sea salt

1/4 teaspoon dried sage

1/4 cup white wine

1 medium celery root, peeled and chopped

1 quart of vegetable or chicken stock

1 cup cashew cream (see recipe) or coconut milk

1/8 teaspoon White pepper

Sea salt to taste

Lemon juice to taste


Have ready: Prepare an ice bath by filling a large bowl with ice and water

  1. Bring a large pot of water to boil and add 1 tablespoon of good quality sea salt.
  2. Using tongs grab nettles and dunk into boiling water. Blanch for 3 to 5 minutes until they turn bright green. (Blanching nettles will soften the fine hairs on the surface of the leaves and stems that sting upon contact when handled raw.) Either drain the nettles into a colander or lift them out with tongs and dunk them in the ice bath
  3. Once nettles are cool, drain and place on a large cutting board. Using a chef knife scrape leaves and thin stems away from larger stems. You can pick off the leaves with your hands but it is much faster to do the knife technique. Set de-stemmed nettles aside.
  4. Slice leeks: cut away thick dark leaves, leaving just the white root end. Then, cut leek lengthwise and clean layers over running water. Slice leeks crosswise into thing half-moons. Place sliced leeks in a bowl and rinse with  water. Lift them out with a slotted spoon and shake out water.
  5. Heat a 4 quart, heavy bottomed soup pot over medium heat, add 1 tablespoon of ghee and olive oil. Add leeks and turn heat low enough so leeks do not brown. Cover and allow to sweat for a couple minutes. Remove lid and add thyme, sea salt and sage. Stir and continue cooking until leeks are very soft and translucent.
  6. While leeks are cooking, chop celery root. Celery roots have a thick skin so it is much more efficient to cut away the outer layer with your chef knife. Make a shallow cut on the most sturdy side of the root. Place root cut side down and cut away the outer layer. Slice root into 1/2-inch panels an then 1/2 inch strips and then crosswise into cubes.
  7. Return your attention to the leeks and deglaze with white wine or apple cider vinegar
  8. Add celery root to leeks followed by chicken or vegetable stock. Increase heat and allow to come to a boil, then reduce hit and simmer for about 20 minutes.
  9. When celery root is fork tender. Stir in nettle and simmer for another 5 minutes. Turn off heat.
  10. Working in batches, carefully ladle soup into a high powered blender. Only fill it 3/4 of the  way. Place lid on top and cover with a thick kitchen towel to prevent any hot steam or soup from escaping. Blend at low speed at first an then gradually increase to medium low until soup mixture purées easily. Blend until smooth and silky.
  11. Place puréed soup into another soup pot.
  12. Once all of the soup is blended thoroughly, return soup back to the stove. Heat gently and add cashew cream or coconut milk and one more tablespoon of ghee. Add a pinch of sea salt, white pepper and taste. Adjust seasonings by adding more sea salt and white pepper. Sometimes a touch of lemon juice brightens everything up so feel free to do that as well. When heated through, ladle soup into bowls and savor!