Cream of Nettle Soup
If you are a city dweller, struggle to find nettles in your area or simply are unsure about plant ID, you can often find stinging nettles at farmers markets and co-op grocery stores in the spring to get your wild green fix without having to forage for them. Remember to wear gloves when preparing the nettles, and feel free to substitute spinach or other greens in this recipe if nettles are unavailable.
Ingredients
6 cups chicken stock (or vegetable broth)
1 pound new potatoes, diced (peeling optional)
3-4 scallions or ramps, sliced
4 cups fresh nettles, young leaves only, chopped
2 cups whole milk
½ cup heavy cream
2 Tablespoons butter
¼ cup fresh herbs of your choosing: dill, parsley, mint or a mix of these
1 ½ teaspoons sea salt
½ teaspoon black pepper
1 Tablespoon lemon juice
Directions
In a medium stockpot, bring the chicken stock, potatoes and scallions to a boil. Let simmer for 8-10 minutes until the potatoes start to become tender.
Add the nettles and cook for 5 minutes until they shrink down in volume and become tender.
Add the milk, cream, butter, herbs, salt and pepper, and let simmer uncovered for 5-10 minutes to thicken and reduce slightly.
Stir in the lemon juice, and remove from the heat.
Puree the mixture using an immersion blender or transfer to a blender (being very careful when pureeing hot liquids), blending until smooth and uniform in consistency.
Return to heat and simmer, uncovered, 10 more minutes to thicken.
Taste for seasoning and adjust as needed.
Suggestions
Serve with a dollop of sour cream and a garnish of thinly sliced scallions.
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