Get it all on this Recipe...
¼ C cooking onion OR scallions OR leek (white part only), chopped
2 cloves garlic, minced
1 tbsp butter/margarine/cooking oil
1 C potatoes, diced
4 C veggie stock (low sodium or home-made)
½ C white wine (see recommended)
10 C fresh nettles (about 1lb – available in bunches at farmers’ markets, or collect your own)
½ heavy cream
1 C milk (optional)
Sour cream and fresh dill and/or thyme (for garnish)
1) In the sauce pan, combine the butter, garlic, and the onion, and saute until soft.
2) Add the potato, stock and white wine to the pan and cook until the potatoes are falling apart.
3) Wearing rubber gloves (stinging nettles have their name for a reason), pick over the nettles, selecting the leaves and the finest stems only – discard the thicker stems.
4) Blanch the nettles until they are tender (about the consistency of lightly cooked spinach) and bright.
5) In the blender, combine nettles, the heavy cream, and the potato mixture. Puree until smooth (you may with to pour the soup through a sieve at this point)
6) Heat through, adding milk to thin if desired
7) Serve, garnished with a dollop of sour cream and sprigs of fresh dill and/or thyme
8) Enjoy
Very Simple Nettle Soup
1) In the sauce pan, combine the butter, garlic, and the onion, and saute until soft.
2) Add the potato, stock and white wine to the pan and cook until the potatoes are falling apart.
3) Wearing rubber gloves (stinging nettles have their name for a reason), pick over the nettles, selecting the leaves and the finest stems only – discard the thicker stems.
4) Blanch the nettles until they are tender (about the consistency of lightly cooked spinach) and bright.
5) In the blender, combine nettles, the heavy cream, and the potato mixture. Puree until smooth (you may with to pour the soup through a sieve at this point)
6) Heat through, adding milk to thin if desired
7) Serve, garnished with a dollop of sour cream and sprigs of fresh dill and/or thyme
8) Enjoy
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