Nettle Soup
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.
Ingredients
4 medium russet potatoes, cubed
1 crushed and minced clove of garlic or 1 minced French shallot
2 1/2 cups water
1 Tbsp. olive oil, sesame oil or butter
1/2 tsp. salt
2 Tbsp. whole-grain flour, such as barley or rice flour
2 Tbsp. dried nettle powder
1/2 cup cream or plain soy milk
Dry dill weed
Salt and pepper to taste
Directions
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.
Suggestions
For a brighter flavor, add 1 teaspoon lemon juice.
This recipe can be made vegan or gluten-free by substituting in the alternatives listed in the ingredients.
Dried nettles are also useful for making this striking emerald green Nettle Elixir.
Read more about harvesting and drying nettles in "Nettles, Swans and May's Green Harvest."
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