WILD IRISH NETTLE SOUP
From dreamweaver 15 years ago
- 50 minutes to make
- Serves 8
This soup is very tasty, though most americans wouldn't think of eatting let alone touching a stinging nettle.You can subsitute young dandelion leaves if you don't want to risk the sting.
Ingredients
- 12 oz nettle leaves and young, tender stems (use gloves to collect). shopping list
- or 12 oz young dandelion leaves(before the weed flowers) shopping list
- 12 oz. shopping list
- 3-4 oz butter shopping list
- 6 oz (2 oz each) leek, onion and celery, roughly chopped shopping list
- 2.5 pints chicken stock shopping list
- 1.5 lbs potatoes, sliced shopping list
- .75 pint cream shopping list
- salt and freshly ground black pepper shopping list
How to make it
- Wash the nettles or dandelions.
- Melt 3 oz of the butter in a heavy based pan and sweat the leek, onion, celery,nettles or dandelions for 5 to 6 minutes without browning.
- Add the chicken stock and bring to the boil, then add the potatoes.
- Cook over a low heat for about 40 to 50 minutes.
- Put soup in blender and puree, then return it to the pan, and add the cream.
- Salt and pepper to taste, reheat gently and check the consistency.
- Some extra butter may be whisked in for a richer, smoother finish.
- Garnish each serving with a blanched nettle leaf.
People Who Like This Dish 1
- karlyn255 Ypsilanti, MI
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- dreamweaver Galeton, PA
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