Nettle Soup

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Nettle Soup

 

1 medium onion

3 to 4 cloves of garlic

3 potatoes

Olive oil

Large handful of washed nettle leaves (1/4 to 1/2 pound - a little more if using

dried nettle)

1 vegetable bouillon cube

1/2 pint half and half (half milk/half cream) or soy milk

2 tablespoons chives

Salt and pepper to taste

 

Peel and chop the onion, garlic, and potatoes. In a large saucepan, cover the

bottom with a little olive oil and sauté the vegetables for 4 minutes. Remove

from heat. Using gloves, trim the nettle leaves from the stems (if using fresh

nettle leaves). Add them to the saucepan. Then make stock with the bouillon cube

and 1 1/2 pints of boiling water. Add the stock to the saucepan and bring to a

rapid boil. Continue to boil for 15 minutes, uncovered. Add the contents of the

pan to a blender. Add the half and half. Blend until the mixture is a thick

soup. Turn into serving bowl and add the chives and salt and pepper. Serve.

 

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