Spring Nettle Soup
- 1 Lb. fresh young nettles
- 1 yellow onion peeled and sliced
- 3 Stalks celery, chopped
- 2 Shallots, minced
- 1 Tbsp. butter
- 2 C. vegetable or chicken stock
- 2 tsp. dried tarragon
- 1 tsp. fresh chervil
- 2 C. Cream, or soymilk or almond milk
- ¼ C. fresh lemon juice
- 1 tsp salt
- ½ white pepper
Clean nettles in a tub of water, drain, shake lightly, and put them into a large saucepan. (Don’t add water, there’s enough residual moister) Steam slightly over medium heat until well wilted. Remove from the stove and set aside.
In another pan sauté the onions, shallots, and celery, until soft.
Add the nettles, stock, tarragon, and chervil. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the nettle mixture in the blender and return to a clean saucepan.
Add the cream, soymilk or other “milks’, and lemon juice. Heat thoroughly, but do not boil. Season with salt and white pepper.
Garnishes to this soup include orange calendula flower petals, purple violets, and English daisies.
Six servings
