Farmer Chris’ Nettle Soup
Photo by Michael Piazza / Recipe courtesy of Chris Kurth, Farmer/Owner, Siena Farms in Sudbury
Nettles have a wonderful vegetal and herbal flavor like artichokes and are perfect when combined with other spring vegetables like spinach and peas. If you would like a more substantial soup, stir in some crushed vermicelli, rice, spinach or peas.
Serves 8
Note: To safely clean stinging nettles, wear two pairs of rubber gloves, remove any thick stems, and wash the leaves well in cold water, three times (see video below).
½–¾ pound of stinging nettles, washed and drained
Salt to taste
1 cup heavy cream
Bring 8 cups of lightly salted water to a boil and add the nettles. Cook for 6 minutes, reducing the heat to medium for a simmer. Using a slotted spoon, remove the nettles to a large bowl; set aside to cool. Strain and reserve their cooking liquid(tea).
Puree the nettles with their tea in a blender with salt and heavy cream until smooth and bright green.
Serve as a light soup or as a broth base for salmon.
This recipe appeared in the Summer 2012 issue.