For years, stinging nettles have infested our back wildflower garden: They look a lot like some of the plants we want (sort of halfway between raspberry's fuzziness and the slightly rounder four-way axial leaves of Queen of the Prairie), and the stems break off at ground level, leaving a network of robust runner roots to re-sprout. I'm not terribly sensitive to them, but SueF is, and won't go anywhere near that garden bed.
Well, this year, I'm taking revenge. Armed with a trowel, I got out a lot (I'm sure not all) of the roots, stripped the leaves from the stems, and made soup.
As soups go, it's pretty basic:
1/2 an onion, diced
2Tbs butter, separated
1/2 lb potatoes, peeled and small diced
1/2 tsp salt + to taste
black pepper to taste
big pinch of fresh nutmeg
3C chicken stock
Sweat the onion in one tbs of butter and the salt until translucent.
Add the stock and potatoes, bring to boil, reduce to simmer for 15 minutes.
Add the nettles, pepper and nutmeg, simmer another 10.
Add second tbs butter.
Puree with stick blender, serve with yogurt or sour cream.
Frankly, it's beautiful, but not all that flavorful of a soup. It reminds me a bit of a shrimp bisque without the fishiness, but that might be the black pepper and potato talking (a pinch of Old Bay might be good, though).
Harvested Greens:
Meez:
Finished Soup:
(stoneware: Taylorstone Cathay, inherited from my mother-in law, a midmod classic)
Last edited by
JoelF on April 18th, 2021, 7:22 am, edited 2 times in total.
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang