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Author Notes: Several years ago my CSA farmer asked me to come up with a recipe that she could hand out at her market stand to help her clients use nettles for the first time. This is the result, and to me, this soup is the essence of a spring tonic, just the thing to wipe away the winter. —Abra Bennett
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 tablespoon chopped garlic
- 1 pound peeled potatoes, cubed small
- 4 cups chicken broth
- 2-3 cups packed nettle leaves
- 1 cup chopped sorrel leaves
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, or 1 teaspoon dried
- 1/4 teaspoon freshly grated nutmeg
- WEAR GLOVES when handling nettles! Chop nettles roughly. No need to remove tiny stems. The burn you get from nettles is a chemical one, there are no stickers on nettles. Heat destroys the sting, so fear not!
- Saute onions and garlic until softened and lightly golden. Add potatoes and saute until they brown a little. Deglaze the pan with chicken broth, cover, and simmer 15-20 minutes, until potatoes are falling apart.
- Add chopped nettles and simmer 3-4 minutes. Add sorrel and seasonings and stir just until sorrel is wilted and flavors blend. Puree with immersion blender until a smooth puree is formed.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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