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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love nature. But nettles are hard to love. To pick you must be covered from head to toe. They are so good for you that they are worth it. This soup is great for when you have cold. Ingredients:
1 large onion |
2 cloves garlic |
2 potatoes |
olive oil |
1 large handful of young nettle leaves (about 1/4 - 1/2 pound) |
1 1/2 pints of vegetable stock or 1 vegetable bouillon cube |
zesty herb seasoning (or your favorite combination ) |
1/4 pint goat's milk (optional) |
Directions:
1. Peel and chop the onion, garlic and potatoes.
2. In a large saucepan, add a little olive oil and sauté the vegetables for 3 - 4 minutes.
3. With gloved hands, trim the nettle leaves from their stems and discard the stems.
4. Thoroughly wash the leaves and add them to the saucepan.
5. Meanwhile, make the chicken or vegetable stock with the bouillon cube and 1 1/2 pints of boiling water.
6. Add the stock to the saucepan and bring to a boil.
7. Boil rapidly, uncovered for 15 minutes or until the potatoes are tender enough to break with a fork.
8. Add the contents of the saucepan to a blender.
9. Blend until the mixture turns into a thick soup.
10. Return to the saucepan to keep it hot.
11. Season with herbs and stir in the goat's milk.
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