Nettle, Fennel and Potato Soup with Garlic Toum Dom Gattermayr

Nettle and garlic are both old-world remedies—good for circulation, immunity, and warding off winter colds. Here, they come together in a simple, velvety soup that’s earthy and warming, with just the right amount of punch. Serve with some crusty bread and plenty of toum.

Nettle, Fennel and Potato Soup with Garlic Toum

INGREDIENTS

1 brown onion, diced
1 bulb of fennel, diced
3 russet potatoes, or other starchy potatoes, peeled and diced into 1.5cm cubes
2 bunches of stinging nettle
1 bunch parsley, picked
1.5 litres stock (chicken or vegetable)
1/4 cup of creme fraiche
2 tablespoons of butter
Toum - you can make this or buy some. I buy the Tom Sarafian one that uses all Australian organic garlic.

METHOD

  1. Melt the butter in a pot and add the fennel and onion. Sprinkle with some salt and cook on low heat until soft and starting to caramelise.
  2. Wearing gloves, pick all the nettle leaves away from the stem. Wash and drain.
  3. Once the fennel and onion have cooked, add the potatoes and stock to the pot, cooking for 20 minutes on a low simmer.
  4. Use a fork to check if the potatoes are cooked, if needed continue to cook in 5-minute increments until soft.
  5. Once all the veggies are nice and soft, add the nettle and parsley and cook for 2-3 minutes. Cooking the nettle removes the sting and makes it safe to eat.
  6. Take off the heat and add the Creme Fraiche, then using a stick blender or high-speed blender like a Vitamix, blend the soup until completely smooth.
  7. Taste and season with salt and pepper, but keep in mind if you are serving with toum, not add too much, as this will also add a salty flavour.
  8. Serve with a dollop of toum, a drizzle of olive oil on top, and a chunk of crunchy bread.

Nettle, Fennel and Potato Soup with Garlic Toum

Dom's Picks

Discover More

  1. Read more: Upside-down Rhubarb and Ricotta Cake
    Upside-down Rhubarb and Ricotta Cake

    Upside-down Rhubarb and Ricotta Cake

    This cake, made with whipped ricotta, browned butter, and just enough flour to hold it together, is both creamy and light. Its rich base is offset ...
    Read more
  2. Read more: Nettle, Fennel and Potato Soup with Garlic Toum
    Nettle, Fennel and Potato Soup with Garlic Toum

    Nettle, Fennel and Potato Soup with Garlic Toum

    Nettle and garlic are both old-world remedies—good for circulation, immunity, and warding off winter colds. Here, they come together in a simple, v...
    Read more
  3. Read more: Dom Gattermayr
    Dom Gattermayr

    Dom Gattermayr

    Whether it’s a simple sausage with all the trimmings or a seasonal cake, Dom Gattermayr’s approach to food is generous in flavour and honest in exe...
    Read more