Nettle Soup
This is a classic recipe for those of us lucky enough to have access to fresh nettles. Sometimes they are sold at farmer’s markets, but at a certain time of year- here in Perth its in the middle of winter to early spring- they are abundant on vacant lots and overgrown backyards if you keep an eye out.
Ingredients
6 cups lightly packed stinging nettles
1/2 tbsp olive oil
1 onion chopped
2 cloves garlic minced
4 medium potatoes cut into small cubes
5 cups vegetable stock (or potassium broth)
black pepper to taste
1 tbsp chopped dill
Instructions
Using kitchen gloves, wash and rinse stinging nettle.
Strip nettle leaves from the stems, if the stems are at all woody - if the nettles are young, no need to do this part
Heat oil in a large pot over medium heat.
Add onion to pan and cook until starting to soften, about 2 minutes.
Stir in garlic and potatoes, cook for 5 minutes over medium heat stirring every minute or so until potatoes begin to stick. Do not allow onion or garlic to brown.
Roughly chop stinging nettle stems and add to pan.
Add stock to the pot, bring to a boil, and then simmer for 10 to 15 minutes until potatoes are soft.
Add nettle leaves and cook until wilted, about 2 minutes.
Remove from heat.
Use an immersion blender to puree all ingredients into a smooth soup.
Add salt and pepper to taste.
Add chopped dill.
Serve with toast or crackers.
Notes
Once cooked, the nettles lose their sting. Adding the nettle leaves at the very end and only cooking them for 2 minutes keeps them a nice bright green colour.