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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.