we are having such a lovely cool spring and the nettles are thriving. i had the privilege of visiting a friend who literally has fields of nettles, so damn dreamy. i came home with three baskets full, oh what to do. i dried some right away and decided to make soup for dinner.
this is just a recipe guideline, experiment! i improvise a lot while cooking, all of these ingredients could be swapped for another.
1 large sweet potato
3 cloves of garlic
small chive bundle
2 tablespoons butter
1-quart stock or broth
5 cups nettles (blanched then ice bathed)
1 pint of whipping cream
1 teaspoon nutmeg
salt and pepper
i sautéed the garlic and chives in the butter……yum. added the broth, then chopped sweet potato. let simmer for about 40 minutes. i have processed the nettles accordingly. boil a pot, blanch for 1 or 2 minutes, put in a colander in the sink, and shock with cold water. this gets the “sting” out. after the simmering time, i put everything in the blender with the nutmeg, salt, and pepper.
ta ~ da the best soup ever. i had some fresh bread to go with it, wow. garnished with fresh chives and a lil dollop of sour cream.
a little side note about nutmeg if you don’t buy the pods and grate yourself already, i highly recommend it. freshly grated nutmeg is absolutely no comparison to pre-ground mccormick types.
the nutritional profile of nettle is astounding. this nutritive spring green contains calcium, chromium, iron, magnesium, potassium, selenium, vitamins c,d, and k, fatty acids, and antioxidants such as polyphenols, carotenoids, and sterols.
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