A friend of mine sent me a version of this recipe from the West
Country of England, & 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
3-5 cloves chopped garlic
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, kelp or raw 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, 2013 Sarah Preston
Olive oil
1 cup chopped onion
3-5 cloves chopped garlic
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, kelp or raw 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, 2013 Sarah Preston
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