Adapted from Phillips, Wild Food
Cream of Stinging Nettle Soup may sound like something Morticia might have served on the old ’60s TV show “The Addams Family,” but it’s actually quite delicious and very easy to prepare.
To learn more about how to safely harvest nettles and make this soup, visit Edible Berkshires Facebook
- 1 large onion
- 1 clove garlic
- 2 medium-sized potatoes (OK to substitute Jerusalem artichoke)
- 2 tablespoons olive oil
- 4 cups homemade chicken stock or canned chicken broth (diluted)
- 2 cups (at least) steamed nettle greens (fresh or previously frozen)
- Salt and pepper, to taste
- ½ cup half and half
- 2 slices bread, cubed and lightly browned in toaster or oven
Peel and finely chop the onion, garlic and potatoes and fry them in the olive oil 3–4 minutes in a large pot or saucepan. In the meantime, heat the chicken stock to the boiling point.
Add stock to the vegetables in a saucepan and boil fairly rapidly for 15 minutes or until the potatoes have cooked. Add the nettle greens to the pot, mix well. Liquefy the mixture in a blender, with the half and half.
Pour the puréed mixture back into the pot to reheat and season with salt and pepper. Serve with croutons.
Photo courtesy of Michael Piazza, Edible Boston
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.