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
Ingredients
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1 tablespoon
butter
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1
small leek
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2-3
stalks green garlic
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1
medium russet potato, peeled and chopped into 1-inch pieces
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1 quart
water or vegetable stock
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1 teaspoon
salt
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1
bunch nettles (~1/2 pound)
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regular or greek yogurt (optional)
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salt and pepper to taste
Directions
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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.
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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.
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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.
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Serve soup with dollops of yogurt, if desired.
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