Inga's Springtime Nettle Soup
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  1. 3 cups peeled and roughly chopped 'baking' potatoes
  2. 1 very large onion chopped, yellow or white
  3. 6 cups vegetable broth
  4. 4 cups, lightly packed, tender nettle leaves, rinse under warm water 1/2 teaspoon lemon juice
  5. 1/4 teaspoon of grated nutmeg
  1. Place the broth, potatoes and onions in medium size saucepan, bring to boil then partially cover and simmer for 15 minutes
  2. Add the nettles and nutmeg to the saucepan
  3. Return to boil then simmer once again for an additional 15 minutes
  4. Puree the soup
  5. Top each portion with a dollop of sour cream, creme fraiche, or plain yogurt
  6. Serve with a crisp glass of dandelion wine and crusty bread
  1. A delightful, delicious spring tonic ... don't worry, the 'sting' of the nettle disappears with cooking! – Inga
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