Tuesday, March 10, 2009

Another Nettle Soup

These nettles don't sting. They provide comfort and health in the late winter. Below, I have pasted today's correspondence with another nettle soup recipe. I love these recipes and each one is different. This one is from member Lynn Coddington. Enjoy!!

Nettle Soup
Based on Hugh Fearnley-Whittingstall’s recipe in The Guardian, March 8, 2009 and adapted to what’s in our Eat Outside the Box CSA shares in early spring.

Serves 4-6

2 T. unsalted butter
3 stalks green garlic, trimmed and finely chopped
2 spring onions, trimmed and finely chopped, or 1/2 cup chopped white onion
1 large russet potato, about 12-14 ounces, peeled and cut into 1/2 inch dice
3.5 cups chicken or vegetable stock
1 bunch of tender stinging nettles, about 4 ounces
1/4 c. greek yogurt (plain)
grating of fresh nutmeg
kosher salt and black pepper to taste
drizzle of good olive oil, like Frog Hollow Farm's

Melt butter over medium in a large saucepan or deep sauté pan. Wash the green garlic and spring onions, then chop finely. Add a pinch of kosher salt and a few big grinds of pepper. Sauté in the butter over medium heat until wilted and tender, about 4-5 minutes.

Stir potato chunks into garlic and onion. Sauté for a minute or two. Pour the stock over the potatoes, onions, and garlic, and simmer until the potato is tender, about 15 minutes.

Wash the nettles and cut them coarsely right in the colander with a pair of kitchen shears. When the potatoes are soft, take the soup pot off the heat, and put the nettles on top. Cover and let sit for 5 minutes to wilt the greens.

Whiz in a blender or food processor until smooth. Pour back into a saucepan and whisk in yogurt. Grate in a bit of nutmeg. Adjust salt and pepper to taste. Bring the heat up gently without letting the soup boil. Serve immediately in heated bowls with a drizzle of good olive oil on top.

For a richer soup, use crème fraiche instead of the yogurt, or stir in a splash of heavy cream just before serving.

As the season advances, substitute any tender greens for the nettles. Spinach, baby arugula, and watercress all work well.

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