This soup takes advantage of the young nettle tops. Since you are harvesting them in early spring, there is not reason to handle them excessively. Simply cut them to about 4 inches, if they are any longer. As with any soup, try making a day ahead and reheating for best flavor.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 1 lb fresh nettles(young plants, less than 12 inches tall)
- 1 gallon water or broth
- 3 medium potatoes, cubed
- 2 (or more) cloves garlic
- 1 sweet onion, chopped
- 2 carrots, peeled and sliced
- 1 Tbsp olive oil
- salt and pepper to taste
- Your favorite soup herbs(I like thyme and sweet marjoram)
Preparation:
In a large soup pot, saute potatos, garlic, carrot and onion in oil until almost soft
Remove from pot and add broth or water
Bring broth or water to a boil
Add nettles
Add vegetables back to pot
Add soup herbs and salt/pepper to taste
Simmer until vegetables are cooked through
