Friday, March 6, 2015

Nettle and Wild Onion Soup

At long last, Spring has arrived and the first wild greens of the season have hit the farmers market. Here is a great way to use your nettles and wild onions. I always tell people, sincerely, that you just plain "feel better" after eating a nice, hearty bowl of nettle soup. In fact, nettles have more protein than ANY other vegetable. So here we go, this one is pretty simple.

One bunch of wild onions, flowers removed (optional) for garnish
Roughly one pound fresh nettles
2 chopped celery stalks
8 cups vegetable broth
3 chopped medium-sized potatoes

creme fraiche (optional) for garnish

Cook the potatoes and onions in vegetable broth for 15 minutes. Next, add the celery and cook for an additional 15 minutes at a low boil. Remove the potatoes and onions from the broth and puree until creamy. Use the broth to boil the nettles for 3 minutes. Remove and puree until smooth. Return all the pureed ingredients to your pot, add salt to taste. Add water to thin as needed. Can be served hot or cold, garnish with a dollop of creme fraiche and a few onion flowers.


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