Stinging Nettle is a wild plant that actually stings. It has a “peach fuzz” protectant on her leaves that keeps predators away since the plant has no barriers and is out in the open air, growing in marshy cool weather in between other cultivated plants. It is a nuisance to Farmers trying to harvest their cultivated crop. Stinging nettle is an edible green though, delicious in soups, stews and sauces as well as tea. It has medicinal antiviral and antioxidant qualities. This super green plant is delicious but requires some thought before preparing. See the recipe created-by Chantal, a customer at the Pasadena Farmers Market who shared her version of Stinging Nettle Soup. I must say that the yams in this soup are fantastic! Thank you Chantal for sharing this recipe.
Chantal’s Nettle Soup (Serves 4-6)
4 bags fresh nettle or 3/4 lbs
8 c chicken stock (I used my mushroom broth)
1 Maui onion, rough chopped
2 Serrano peppers, seeds removed
3 yams approx 1 pound – 1 pound 1/4 peeled and chopped.
1 sprig each of rosemary and thyme
1 Tbsp olive oil
1 Tbsp Butter
Salt and Pepper to taste
Directions:
1. Blanch Nettles: Bring a large pot of salted water to boil and transfer nettles into the pot for 3-4 minutes.
2. Remove and strain in
3. Set aside. (When nettles are cool I like to remove thick stems).
4. Sauté onions, peppers, rosemary, and thyme in olive oil and butter for 5 minutes.
5. Add stock and sweet potatoes and boil until softened.
6. Add nettles and continue to cook for approx 6 minutes. At this time lower heat to medium.
7. Using an immersion blender, blend the contents of the pot till smooth. If you are using a blender, blend in batches till smooth.
8. Add salt and pepper to taste.
9. Serve hot
