by Abra Bennett
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Photo by Abra Bennett
Abra Bennett's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
1 small onion, diced Ask a question about this ingredient
1 tablespoon chopped garlic Ask a question about this ingredient
1 pound peeled potatoes, cubed small Ask a question about this ingredient
4 cups chicken broth Ask a question about this ingredient
2-3 cups packed nettle leaves Ask a question about this ingredient
1 cup chopped sorrel leaves Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1/2 teaspoon freshly ground pepper Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1 tablespoon fresh dill, or 1 teaspoon dried Ask a question about this ingredient
1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
WEAR GLOVES when handling nettles! Chop nettles roughly. No need to remove tiny stems. The burn you get from nettles is a chemical one, there are no stickers on nettles. Heat destroys the sting, so fear not!
Ask a question about this stepSaute onions and garlic until softened and lightly golden. Add potatoes and saute until they brown a little. Deglaze the pan with chicken broth, cover, and simmer 15-20 minutes, until potatoes are falling apart.
Ask a question about this stepAdd chopped nettles and simmer 3-4 minutes. Add sorrel and seasonings and stir just until sorrel is wilted and flavors blend. Puree with immersion blender until a smooth puree is formed.
Ask a question about this stepReally interesting!! I haven't seen nettles around here, but I will be on the lookout.
I've never had nettles before but your recipe makes me want to try them. What a lovely, spring soup.
the sorrel sounds wondeful in this soup. the photo makes me very hungry!