Photo by iStock/karma_pema
Nettles taste similar to spinach and add essential vitamins to a creamy soup.
Ingredients
- 1 large onion
- 1 clove garlic, peeled
- 2 potatoes
- 1 tablespoon olive oil
- 1 large handful young nettle leaves (about 1/4 to 1/2 pound)
- 1 bouillon cube (chicken or vegetable)
- Salt and pepper to taste
- 1/2 cup cream (optional)
Directions
- In a saucepan, combine chopped onion, garlic, potatoes, and olive oil, and sauté 3 to 4 minutes over medium heat.
- With gloved hands, thoroughly wash the nettles, and then trim the leaves from their stems. Set aside the leaves and compost the stems.
- Make the chicken or vegetable stock by dissolving the bouillon cube in 3 cups boiling water.
- Add the stock and nettle leaves to the saucepan and bring everything 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 the soup to the saucepan to keep it hot.
- Season with salt and pepper, pour into large serving bowls, and stir in the cream to taste.
