Creamy Nettle Soup

I'm re-publishing a favorite recipe of mine.  A friend of mine sent me a version of this recipe from the West Country of England, & I've tweaked it several times over the years.  I think it's fabulous!

This should be made with young, tender nettles, early in Spring.  To avoid being "stung" by the nettles, you might want to wear clean gardening gloves for harvesting, washing & chopping.  If there is any sting, it will be gone by the time the nettles are wilted.  It is quite possible to handle nettles without being stung, but it takes a brave heart and unwavering attention! 

Olive oil
1 cup chopped onion
3 Cups young nettles (use only the top few inches), washed & chopped
2 pounds potatoes
2 Tablespoons  butter
2 quarts chicken or vegetable stock
1/2 cup Dulse flakes or sea salt to taste
Black pepper to taste
1 cup plain yogurt

Wash the nettles and chop coarsely. 

In soup pot, saute chopped onion in olive oil until clear.  Add nettles and simmer for about 10 minutes, until limp. 

Meanwhile, cut potatoes into thick slices.  Add stock to the nettles, heat & add potatoes, Dulse flakes & pepper.  Simmer on low until potatoes are soft.

Cool slightly & puree with a stick-blender.  Stir in yogurt & serve.

Copyright 2005, 2006, 2015 Sarah Preston