Stinging Nettle And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nutritious, hearty soup, VERY easy to make. Use LOTS of Nettles (make sure you wear gloves) BEAUTIFUL GREEN COLOR Can also be used as a base for stews Sting from nettles disappears when cooked or crushed Ingredients:
new potatoes |
wild young stinging nettles shoots (5-6 high) |
garlic |
vegetable stock (no salt) |
pure clean water (not from city-source tap water) |
olive oil |
(optional-spoonful of yogurt, added to each serving) |
Directions:
1. 3-4 LARGE POTATOES
2. (cut and cubed - not peeled)
3. add to pot with water to cover
4. bring to a boil, reduce heat and simmer.
5. GO PICK YOUR NETTLES
6. (about 10 CUPS LOOSELY PACKED)
7. Saute by handfuls with olive oil and garlic
8. 1TBS Olive oil and 2TBS fresh minced Garlic (each handful)
9. Add to simmering potatoes.
10. Add vegetable stock to taste
11. Cook-20 minutes (minimum)
12. Let cool 15 minutes.
13. Puree in blender
14. Reheat when needed or store in freezer containers.
15. Will keep in your refrigerator for a week (cooking time-pasteurizes)
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