Springtime on the west coast of Vancouver Island means Nettle is back on the table. It is delicious and very nutritious. This is one of my favourite recipes:
Nettle and Asparagus Soup
1/2 Lbs Stinging Nettle
1 tsp Salt
1 Lbs Asparagus Spears
1 White Onion Sliced Thin
1 Bay Leaf
4 Cups Chicken Stock
Salt and Pepper to taste
Directions:
Blanch nettle in a pot of salted water for 2 minutes. Drain and plunge them into ice water until cooled.
Pour through a strainer. Blanching will take the sting out of them so they may be handled without gloves. remove the leaves and discard larger stems that may be tough. Chop the leaves and set aside. Add chicken broth to the pot and bring to a boil. Cut asparagus into pieces and add onion, bay leaf, and nettle. Bring to a boil then reduce heat to simmer and cover.
Cook for 10-15 minutes until asparagus is tender. Remove Bay leaf. Puree with immersion blender. Season to taste with Salt and Pepper.
For Garnish:
chiffonade of green onion.
mix sour cream with milk or cream to thin it. Put in a squeeze bottle for drizzling of soup. make a pattern of your choice.
