If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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