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If you prefer your soup less chunky, simply run it through the blender until smooth, and then pour it back in the pan and heat through.
Photo by Fotolia/salvija
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6-8 servings SERVINGS
Ingredients
- 2 tablespoons unsalted butter, olive oil or lard
- 2 large carrots, diced
- 1 large onion, diced, or about 11⁄2 cups packed chopped wild onions
- 2 medium potatoes, diced
- 2 to 4 quarts broth
- 2 cups packed bite-size fresh nettle leaves, washed and allowed to dry
- 4 cloves garlic, minced or sliced just before use
- Salt and pepper, to taste
- 1⁄2 to 1 cup cream or sour cream
Directions
- Heat butter in a stockpot over medium heat until melted. Add and sauté the carrots, onion and potatoes until heated through, but not yet tender. Add 2 quarts broth, and bring mixture to a boil.
- Stir in nettles, garlic, and a little salt and pepper.
- Cover and simmer until vegetables are tender, adding more broth, if needed, to reach desired thickness. Taste, and adjust seasonings.
- Stir in cream. (For creamier soup, use more cream; for brothier soup, use less.) Return to a simmer, and simmer until heated through. Serve hot.NOTE: If desired, you can add cooked, chopped chicken or sausage when you add the nettles. Interested in more ways to cook with nature? Check out The Value of Edible Plants to find more editor-recommended recipes for this spring.
