By Catherine Young
In Sweden, dried nässlorsuppa (nettle soup) is available in every grocery. From your own dried nettles collected in early summer, you can prepare this simple and hearty soup in winter for a boost of chlorophyll and summer’s green.
Recipe Detail Serves: 4 30 minutes Prep Time, 45 minutes Cook Time
For nettle powder: Blend dried nettles into a fine powder using a covered blender or food processor. Store in a glass jar until needed.
Combine cubed potatoes, water, olive oil, garlic, and salt in a medium saucepan. Cook until the potatoes are soft. Remove the pan from heat.
Add oil or butter and flour. Blend the potato mixture using an immersion blender to make a thick soup consistency.
Stir in nettle powder and cook for 2 more minutes, stirring constantly.
Remove from heat. Add a pinch of dill weed, and stir in cream or soy milk. Serve with crusty bread.