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Nettle Vichyssoise

By Gerald Roser


  1. Clean and trim the leeks and slice.
  2. Melt the butter in a large pan and add the lean, onion, potato and garlic. Sauté until the onion is soft. Stir in the stock then cover and simmer to soften the vegetables.
  3. Stir in the stinging nettles and salt and simmer gently for a further minute. Remove from the heat.
  4. Blend until smooth and creamy. Check the seasoning, allow to cool and when cool place in the refrigerator to chill.
  5. Serve with a spoonful of Greek yoghurt or cream.