NETTLE SOUP
From tuilelaith 18 years ago
- 30 minutes to make
- Serves 4
I love nature. But nettles are hard to love. To pick you must be covered from head to toe. They are so good for you that they are worth it. This soup is great for when you have cold.
Ingredients
- 1 large onion shopping list
- 2 cloves garlic shopping list
- 2 potatoes shopping list
- olive oil shopping list
- 1 large handful of young nettle leaves (about 1/4 - 1/2 pound) shopping list
- 1 1/2 pints of vegetable stock or 1 vegetable bouillon cube shopping list
- zesty herb seasoning (or your favorite combination ) shopping list
- 1/4 pint goat's milk (optional) shopping list
How to make it
- Peel and chop the onion, garlic and potatoes.
- In a large saucepan, add a little olive oil and sauté the vegetables for 3 - 4 minutes.
- With gloved hands, trim the nettle leaves from their stems and discard the stems.
- Thoroughly wash the leaves and add them to the saucepan.
- Meanwhile, make the chicken or vegetable stock with the bouillon cube and 1 1/2 pints of boiling water.
- Add the stock to the saucepan and bring to a boil.
- Boil rapidly, uncovered for 15 minutes or until the potatoes are tender enough to break with a fork.
- Add the contents of the saucepan to a blender.
- Blend until the mixture turns into a thick soup.
- Return to the saucepan to keep it hot.
- Season with herbs and stir in the goat's milk.
People Who Like This Dish 4
- suki La Linea, CA
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