Stinging Nettle And Sour Sorrel Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 tablespoon chopped garlic
- 1 pound peeled potatoes, cubed small
- 4 cups chicken broth
- 2-3 cups packed nettle leaves
- 1 cup chopped sorrel leaves
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, or 1 teaspoon dried
- 1/4 teaspoon freshly grated nutmeg
- 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!
- Saute 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.
- Add 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.
olive oil, onion, garlic, potatoes, chicken broth, sorrel leaves, salt, freshly ground pepper, lemon juice, fresh dill, freshly grated nutmeg
Taken from food52.com/recipes/11672-stinging-nettle-and-sour-sorrel-soup (may not work)