Watch out!

Another new food in this week’s CSA delivery. This time with warning signs that might have caused some to dump it straight into the trash can for fear of being stung.



But I was intrigued by a seemingly harmless looking green plant that might in fact make me feel very uncomfortable if I came into contact with it. So I went online to learn that nettles are in fact a delicacy with a very short growing season. If submerged in boiling water, they quickly lose their sting and can then be made into all sorts of interesting dishes.

I’m always inclined to go for soup, so here is my evolved recipe, which also includes some additional vegetables since I didn’t have as many nettles as the original recipe called for:

Nettle Soup

1/2 pound fresh nettles
8 stalks Swiss chard, chopped
Handful of Italian parsley, chopped
2 leeks, white part only, chopped
1 small onion, chopped
2 tablespoons olive oil
3 russet potatoes, coarsely diced
4 cups chicken broth
2/3 cup milk

In a large pan, sweat the leeks and onions inn the olive oil over moderately high heat for a few minutes. Add the potatoes, chard, parsley, and broth and cook until the potatoes are soft. Meanwhile, blanch the nettles in boiling water, taking care not to touch them. After 2 minutes remove them and chill in ice water.



Combine the potato mixture and the nettles. Put the combined mixture through a food processor. Return to the large pan. Add the milk and salt and pepper to taste. Heat until bubbling and serve. Garnish with a dollop of plain yogurt.



I find it so interesting that such a threatening food can result in something as delicious as this nettle soup.