
We had a delicious green soup tonight in honor of St. Patricks Day. Everyone LOVED it and I couldn’t get enough of it. Can you guess what it was made from? It grows in my yard.

Did you guess stinging nettles? That right. And it was very tasty. Did you know that nettles contain the highest plant source of iron? It is an EXCELLENT source of vitamins, minerals and protein. It is literally a super-food and they are FREE! Stinging nettles lose their sting when cooked. They can be used in place of spinach or kale in most cooked recipes. They are best when picked young in early spring. You have got to try this. I do have a sting or two to show for it as I didn’t use leather gloves when picking it, but soo worth it. We also had edamame, salad, vegi booty and fruit rainbow shish-kabobs for dinner. Here is the soup recipe I made. I think this may become a tradition.
Nettle Soup
1 onion, chopped
2 TBL butter
1 lb potatoes, cut up (I used yukon unpeeled)
6 cups chicken or vegi broth
1/2 lb stinging nettles
1/2 tsp thyme
sour cream, yogurt, or cream for garnish (optional)
Saute onion in butter about 5 min. Add potatoes and broth. Boil then simmer for 15 min. Add nettles & thyme and cook until tender, about 10 min. Puree soup with an immersion blender or in a blender. Season to taste and serve.
I don’t think this is the last you will hear of me & my nettles.
Nettle Lasagna...Nettle Pesto...Nettle muffins...






