Photo: Rasbak, CC BY-SA 3.0 · source

Dish · From Bladwijzer

Hop shoot soup

Updated on 9 October 2026

• Makes: 4 servings
• Time: 35 min
• From: Hop

Ingredients

• 300 g hop shoots
• 1 onion
• 1 large potato (± 200 g)
• 20 g butter
• 750 ml vegetable stock
• 100 ml cream
• salt, pepper and nutmeg

Method

1. Rinse the shoots, snap off the tough base and cut them into pieces. Set aside 4 nice tips.
2. Chop the onion and the peeled potato finely and soften the onion in the butter without browning it.
3. Add the potato and the shoots, pour in the stock and simmer gently for 15 minutes.
4. Boil the tips for 3 minutes in a separate pan of water and drain them.
5. Blend the soup until smooth, stir in the cream and season with salt, pepper and a pinch of nutmeg.
6. Ladle the soup into bowls and put a tip on each.

Storing: 3 days in the fridge; without the cream you can freeze the soup for 3 months.