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Author Notes: Presented with some in-season nettles at my local farmer's market, I bravely tackled the scary plant and made a soup. Since green garlic was also in season, I incorporated that as well. The soup tasted like spring in a bowl - clean, vegetal and green. - betsysbites
- 1 tablespoon butter
- 1 small leek
- 2-3 stalks green garlic
- 1 medium russet potato, peeled and chopped into 1-inch pieces
- 1 quart water or vegetable stock
- 1 teaspoon salt
- 1 bunch nettles (~1/2 pound)
- regular or greek yogurt (optional)
- salt and pepper to taste
- In a saucepan over medium heat, melt butter until foamy. Add leeks and green garlic, stir. Sauté for 5-6 minutes until soft. Add potato, water or stock and 1 teaspoon salt and bring to a boil. Reduce to a simmer, simmer for 15 minutes or until potato is fork-tender.
- Meanwhile, remove the nettle leaves from the stem and rinse to clean. Wear gloves! Bring a pot of water to a boil and drop cleaned nettle leaves in the pot. Cook for 2 minutes. Drain and quickly put nettles in a bowl of cold water for 30 seconds. Remove and drain again.
- When soup is ready, add nettle leaves and cook for 1-2 minutes. Remove from heat and puree with an immersion blender, blender or food processor. Add salt and pepper to taste.
- Serve soup with dollops of yogurt, if desired.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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