April 13, 2010
Spring Nettles are so full of phyto-nutrients. Last friday and Saturday I held Wildcrafting classes here at our home. We had the opportunity to identify over 12 "wild" herbs and discuss their uses. What a blessing that after a long winter we have wonderfully, rich, tender greens to nourish us.
Below is the recipe for the Nettle Soup that we ate.
1 onion, chopped
4 potatoes, scrubbed and cubed
1/2 gallon or more of freshly cut nettle tops
garlic powder, salt and pepper, to taste
3 cups milk or more
Place onion and potatoes into Dutch-oven with 2 cups of water. Cook over medium heat until tender. Add nettles and cook until wilted. Puree vegetable in blender or food processor. Add milk to desired consistancy. Season by adding garlic powder, salt and pepper. Serve with a dollop of sour cream.
We all love Nettle Soup at our house. It is a spring delight. Try it, it's delicious.