Stinging Nettle Soup

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Makes: 4 servings adjust
Recipe courtesy of Seattle's Langdon Cook.
He is the author of Fat of the Land: Adventures of a 21st Century Forager, which the Seattle Times called "lyrical, practical and quixotic." He has been profiled in Bon Appetit, Whole Living, and Salon.com, and his writing has appeared in numerous magazines and newspapers, including Sunset, Gray's Sporting Journal, Outside, The Stranger, and Northwest Palate. Cook was a senior book editor at Amazon.com before moving off the grid to live in a cabin with his family. He is now a freelance writer, blogger, lecturer, and columnist for Seattle Magazine. Cook is a graduate of Middlebury College and the University of Washington's MFA program and a recipient of PEN Northwest's Margery Boyden Wilderness Writing Residency. He lives in Seattle, WA, and blogs at http://fat-of-the-land.blogspot.com.

Directions

Ingredients

  • 1 medium Walla Walla Onion, or yellow onion, diced
  • 4 tablespoons Butter
  • 2 cloves Garlic, minced
  • 3 medium Potato, peeled and cut up
  • Ground Nutmeg, or other spices

Step 1

Saute the onions in butter over medium heat until caramelized. Add the garlic and potatoes and cook several minutes, until lightly browned. Spice to taste.

Ingredients

  • 2 cups Chicken Stock, or vegetable stock
  • 2 cups Water

Step 2

Add stock and water and simmer until potatoes are tender.

Ingredients

  • 1 bunch Stinging Nettle, large bunch

Step 3

Wash nettles and add to soup. Stir and cover. Cook 10 minutes on a low boil.

Ingredients

  • Heavy Cream
  • Salt and Pepper, to taste

Step 4

Blend soup with immersion blender or puree in food processor. Add more stock if too thick. Check seasoning. Serve with heavy cream.
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