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Cream of Stinging Nettle Soup
(recipe, Langdon Cook)
- 1 medium Walla Walla Sweet or yellow onion, diced
- 4 Tbsp. (½ stick) butter
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and coarsely chopped
- Nutmeg or other seasoning
- 2 cups chicken stock
- 2 cups water
- 1 large bunch stinging nettles, chopped
- Salt and freshly ground black pepper to taste
- Heavy cream
- Sauté the onion in the butter over medium heat until caramelized. Add the garlic and potatoes and cook several minutes, until the potatoes have begun to brown slightly. Season to taste. Add the stock and water and simmer until the potatoes are tender, about 15 minutes. Add the nettles, stir, and cover. Cook 10 minutes on a low boil.
- Purée in a blender, food mill, or processor to a smooth, creamy consistency, then return the soup to the pot. Add more stock or water if necessary; check the seasoning. Serve with heavy cream, which can be floated on top in an artful design.