Arthur forages for stinging nettle on our creek bank to make a wholesome, nutritious soup. You've never seen stinging Nettle soup made like this!
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Nettle Soup Recipe-
1 pound stinging nettles
1 onion
2 Tablespoons butter, divided
1 teaspoon fine sea salt, plus more to taste
1 pound potatoes
6 cups chicken broth or vegetable broth
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream (optional)
Rinse the nettles in cold running water, if they seems at all gritty, as set aside.
Peel and chop the onion. Everything will get puréed later, so don't worry too much about how it looks.
In a large pot, melt 1 tablespoon of the butter over medium-high heat. Add the chopped onion and salt. Cook, stirring occasionally, until the onions are soft, about 3 minutes.
While the onions cook, peel the potatoes and chop them up.
Add the potatoes and the broth to the onions and bring to a boil. Reduce the heat to maintain a steady simmer, and cook until the potatoes are mostly tender, about 15 minutes.
Add the nettles and cook until they're very tender, about 10 minutes. Stir in the remaining 1 tablespoon of butter, plus the pepper and nutmeg.
Puree the soup with an immersion blender or in a blender or food processor in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
Stir in the cream, if you're using it. Season the soup to taste with additional salt and pepper, if you like.
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15 сен 2024
