The nettles are one of the most valuable and neglected spring harvests. And it's a shame, given their lovely detox and mineral replenishing properties.
So today I'm bringing forth this lovely recipe, in honor of both the installing spring and St Patrick's Day :). A green, green soup from The Green Isle. Keep your eyes on the nettle harvest which will hit the markets soon (if it hasn't already) and try it. It will be simple to make and delicious :).
Recipe source: Darina Allen, via Saveur.
Last year: Colcannon (Irish mashed potatoes and greens).
Two years ago: Turkey pieces in emmentaler sauce.
Three years ago: Orange caramel pastry windmills, Parmesan cream potatoes and Vegetarian chili tacos with avocado salsa (Mexican).
Ingredients (serves 4):
- 1 slice of butter
- 2 medium potatoes
- 1 yellow onion
- 1 small leek (or 2-3 scallions)
- 2 liters of chicken stock
- 200 g young nettles, chopped (I used a blender)
- 100 g heavy cream
- salt and pepper to taste`
Peel and chop the potatoes into cubes, and mince the onion and leeks. Melt the butter in a soup pot, then add the potatoes, onion and leeks (or scallions):
Toss them into the butter until well coated. Sprinkle with salt and pepper. Cover pot with a lid, then let the veggies sweat for about 10 minutes, until softened. Add the stock and the finely chopped nettle leaves (pulse in a blender to avoid getting your hands stung):
Simmer uncovered for about 4-5 minutes, but not more. Careful not to overcook or the veggies will lose color. Remove from the heat, add the heavy cream and adjust the seasoning.
It's done, dig in! :)