StarsAndYarrow

Stinging Nettle (Urtica dioica) is a powerhouse of minerals, vitamins, and protein. Nettles has more vitamin C than an orange and the vitamin C adds more absorption for the iron that is present in the Stinging Nettles as well. Stinging Nettles have such a complete nutrition profile that they have been named “nature’s multi-vitamin”.

Here is a creamy yet light soup that can be a staple in your kitchen every spring! See my YouTube video: Watch Here! for tips on the nutrients, harvesting, handling, and cooking.

Ingredients:

*2 cups fresh stinging nettles

*5 small yukon gold or russet potatoes or 1 large potato

*1 small white onion or half of a large onion

*2 cloves of garlic

*Chives (about a handful) (you could substitute with leeks or shallots)

*4 cups of stock (or use water and season to taste)

*1/2 cup of heavy cream (or milk or milk substitute)

*3 TBS of butter

*1 TBS Thyme (fresh or dried)

*1 TBS salt (add more or less to taste)

*1 Tsp freshly ground black pepper (add more or less to taste)

*1 tsp Lemon Juice (optional)

*1 hardboiled egg (optional)

*1/2 tsp of red pepper flakes (optional)

Directions:

Step 1: Melt 3 TBS of butter in a large stock pot on medium/ low heat

Step 2: Add the potatoes, garlic, onions, thyme and chives, stirring until well coated.

Step 3: Add salt and pepper.

Step 4: Cover the pot with a circle of parchment paper and place the lid on top to keep in the steam. Let the vegetables simmer for about 10 minutes.

Step 5: Remove the parchment. Add the stock. Bring the soup to a rolling boil and let boil for a few minutes until the vegetables are cooked. Now add the stinging nettles into the pot (carefully, remember to wear your gloves).

Step 6: Stir the nettles into the soup, turn down the heat to low and let them boil for 1-2 minutes. This will remove the sting from the nettles. Try not to overcook the nettles as you want them to be bright green to retain the most flavor and nutrients.

Step 7: Turn off the heat. Add the cream and stir in.

Step 8: Add the soup to your food processor or blender to pure the vegetables. If you prefer a more “chunky” soup you could puree just a cup or two of the soup (making sure to include the nettles) and leave some of the potatoes and onions in. If not, add it all and blend.

Step 9: Pour the blended soup back into your pot. Taste for flavor and texture. Adding more spices or blending more for smoothness.

Step 10: Pour into bowl. Add the lemon juice, a drizzle of olive oil, a drizzle of cream for a splash of color, some red pepper flakes and a halved boiled egg.

*Notes:

*Always wear gloves when handling fresh stinging nettle

*This recipe is highly forgiving and variable-you can experiment a little with flavors and additions.

*If you want a fun dark green color for your soup, you can add less cream (or add milk)