Photo by Michael Piazza / Recipe courtesy of Chris Kurth, Farmer/Owner, Siena Farms in Sudbury

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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.

Edible Boston presents Nettle Soup, a film by Michael Piazza.