Nettle Soup

nettlesinwildI am working on some recipes for Kombucha and beer for this Sunday’s Heavy Nettles Fest Potluck brunch which is sponsored by Slow Food MV and Felix Neck Wildlife Sanctuary. This Sunday, 10-2pm, we’ll have cooking demos and lectures happening. I promise you’ll learn loads about Nettles and how to grow them and eat them!

I’m bringing soup and Nettle Frittata. What will you bring? Call me if you need Nettles! 508 360 4491

The Stinging Nettle (Urtica dioica) is a great plant in the garden.  It is host to the larvae of many butterflies and can also be used to make liquid fertilizer. They contain formic acid which helps to repel pests.  On April 30th in Ireland there is a tradition to run around and sting unknown bystanders and then, throughout May, the Irish eat Nettles 3 times to cleanse the blood, as the plant is high in vitamins and minerals. They can also be cooked like Spinach or added to soups.  They even make a good fizzy beer.

Nettle Soup

½ cup xtra virgin olive oil
2 sweet onions diced
2 celery diced
4 tablespoons garlic minced
1 # stinging nettles
2 teaspoons salt
1 head cauliflower steamed and chopped small
2 quarts vegetable or chicken stock
zest of one lemon

Heat olive oil in large pot. Add onions, and celery and cook until soft. Add garlic and cauliflower and mix through cooking for another minute. Add stock and bring to simmer. Drop the nettles in until just wilted. Remove from heat and mix with immersion blender or good blender.

Note:  If you do not have a powerful blender, steam the nettles in broth until wilted and hand chop fine. Then add to soup mixture and blend.

Serves 8-10

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