A couple of days ago I talked a little about foraging/wildcrafting stinging nettle. I’d like to share another quick recipe for you to try once those magic green leaves start popping up. Sometimes they’ll make an appearance even before all the snow is completely gone. So if you have a nettle spot, start checking for them as the snow recedes and grab some for this recipe!
Recipe: Cream of Nettle Soup
Ingredients
- 4 c prepared bone broth
- 1 c water
- 1 lb russet potatoes (about 2 medium potatoes), peeled, cubed and soaked
- 1/2 onion, diced
- 5-6 c stinging nettle tops (stems are okay too, just not thick ones )
- 4-6 cloves garlic, chopped
Instructions
- Place all ingredients into a large pot and simmer until potatoes are soft
- Remove from heat and allow to cool; when just warm, blend in a blender or with an immersion blender
- After soup is blended, add the thickener: 3 T melted butter + 1-1/2 T flour
- Blend butter and flour well, then add 1/2 cup blended soup to the butter flour mixture; stir until smooth
- Pour the mixture back into the soup and blend well with a whisk to avoid lumps; heat and stir until thickened
- Add 1/2 cup cream; stir well and serve with sprinkle of parmesan cheese and nettle chips if desired
- You can sub spinach or kale for the nettles if you want to try the delicious soup, but do try it with nettles as well it is super delicious
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