Inga's Springtime Nettle Soup
2016-11-08 16:25:20
- 3 cups peeled and roughly chopped 'baking' potatoes
- 1 very large onion chopped, yellow or white
- 6 cups vegetable broth
- 4 cups, lightly packed, tender nettle leaves, rinse under warm water 1/2 teaspoon lemon juice
- 1/4 teaspoon of grated nutmeg
- Place the broth, potatoes and onions in medium size saucepan, bring to boil then partially cover and simmer for 15 minutes
- Add the nettles and nutmeg to the saucepan
- Return to boil then simmer once again for an additional 15 minutes
- Puree the soup
- Top each portion with a dollop of sour cream, creme fraiche, or plain yogurt
- Serve with a crisp glass of dandelion wine and crusty bread
- A delightful, delicious spring tonic ... don't worry, the 'sting' of the nettle disappears with cooking! – Inga
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