Spring Tonic Nettle Soup
May 7, 2008
Nettle
Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top four inches of the plant. In the kitchen use tongs or a large fork to pick them up. You may want to remove the thick stems from the nettle tops before cooking. Always cook nettles until they’re soggy or completely wilted before eating; a quick saute’ is not sufficient to deactivate the sting. If you’re making nettle tea with fresh nettles, be sure to strain the nettles out, and don’t eat the leaves unless they’ve been thoroughly cooked.
2 leeks, cut into rounds (or onion or scallion in a pinch)
3 Tablespoons butter
1/4 pound stinging nettle tops (available wild – we have pick your own on the farm)
1 bouquet garni
1 quart chickens stock (because this soup is subtle, real home make stock is best)
2 eggs yolks
1/2 cup creme fraiche (we have freeze dried packets to make your own)
salt and pepper to taste
nutmet to taste
1. Saute the leeks in the butter. Add the stock and bring to a boil.
2. Add the nettles (being careful not to touch them with your bare hands!!), and bouquet garni.
3. Cover, bring to a boil, and simmer until the nettles are very soft.
4. Meanwhile, in a bowl, whisk together the egg yolks and creme fraiche.
5. Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper.
6. Take a ladleful of soup and stir it into the egg mixture.
7. Return the egg-nettle mixture to the soup and stir gently over very low heat (do not let it boil again).
8. Grate some fresh nutmet into the soup, taste and add more salt as necessary to make it savory and delicious.
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