Wild Nettle Soup

Nettle (or Bitter Green) Soup

This soup can be made with nettles, radish tops, watercress or even arugula—it’s a great way to use up wilted bitter salad greens—and served hot or cold (like a vichyssoise). Garnish with small edible flowers (like the wild rapeseed petals, shown in the photo), if desired.

1 Tbs. butter or olive oil
1 medium leek, white part only, quartered and cut into small pieces
3 cups tender stinging nettle leaves or radish top leaves
1 clove garlic, minced (1 tsp.)
1 medium Russet, Idaho, or Yukon Gold potato, peeled and diced (10 oz.)
1 large sprig fresh thyme
4 cups water

Heat the butter or olive oil in a medium saucepan over medium heat. Add the leek, and sauté 3 to 4 minutes, or until the leek is softened. Stir in the nettle or radish top leaves, and cook 3 to 4 minutes, or until the leaves are wilted and have turned a dark green (like spinach or other leafy greens). Stir in the garlic, then add the potato, thyme, and water. Season with 1 heaping tsp.  of coarse sea salt or ½ tsp. fine salt or kosher salt. Cover, and bring to a boil. Reduce the heat to medium-low, and simmer the soup 20 minutes.Remove the thyme sprigs, and blend the soup until smooth. Adjust the seasonings, and serve as is, or with a little cream or crème fraîche, hot or cold. Makes 4 cups[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]