Saturday, May 11, 2013

Wild Things-Nettle Soup and more...

Today I have confirmed my in-laws suspicions that their son married a crazy lady!  I think it's totally normal to hunt and gather, but the thought of eating stinging nettles is difficult for some.  I originally learned of the near mythical powers of nettles when I was pregnant last spring and I drank Nettle Tea like it was going out of style.  I was inspired to not only make tea today, but also "Simple Greens Soup" using Nettles also.  My family loves this stuff! I even going to sneak dandelion greens into our next salad!

Simple Greens Soup-"From Asparagus to Zucchini~MACSAC cookbook" Matt Overdevest, Harmony Valley Farm-slightly modified by me

2 T butter
1 small yellow onion, diced
1 pound potato
4 cups water or chicken broth
1 bunch nettles (a big bunch)
Salt, pepper
1/2 cup heavy cream (I use whole milk) optional

Heat butter in saucepan over medium heat.  Add onions; cook slowly, stirring occasionally until translucent. Add potato and broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are soft. Add the greens and cook until they wilt.  Puree the soup with an immersion blender (or in batches in a food processor)until smooth.  Season to taste.  For a creamy version, add cream or milk at the end and heat through. 4 servings.

What are your favorite wild edibles?