FARMER CHRIS’ NETTLE SOUP
By Chris Kurth, Farmer/Owner, Siena Farm in Sudbury
Nettles have a wonderful vegetal and herbal flavor like artichokes and are perfect when combined with other Spring vegetables like spinach and peas. If you would like a more substantial soup, stir in some crushed vermicelli, rice, spinach or peas (see video below).
Note: To safely clean stinging nettles, wear two pairs of rubber gloves, remove any thick stems, and wash the leaves well in cold water, three times.
½-¾ pound of stinging nettles, washed and drained
Salt to taste
1 cup heavy cream
Bring 8 cups of lightly salted water to a boil and add the nettles.
Cook for 6 minutes, reducing the heat to medium for a simmer. Using a slotted spoon, remove the nettles to a large bowl; set aside to cool.
Strain and reserve their cooking liquid(tea).
Puree the nettles with their tea in a blender with salt and heavy cream until smooth and bright green.
Serve as a lightsoup or as a broth base for salmon.