It's Nettle season here in Seattle already.
This year I made sure that I picked only the tops with as little stem as possible which made the prep of these greens super easy (no trimming, just soaking).
Tonight I made a basic pureed nettle soup with chicken stock, onion and potato. It needed some heavy cream which I didn't have so I used whole milk yogurt as a garnish. It worked.
Does anyone have other ways they like their nettles?
I might try a risotto with a batch that I didn't use in the soup next.
-------------- “If you want to forget all your other troubles, wear too tight shoes.” - Unknown
I only have enough to steam once or twice in the spring. A friend has tons. I should transplant some more to a compost pile somewhere. You can dry the leaves and add them to soups I guess. If you are blessed with a surplus...
Salsa? I found a recipe whizzing up chopped nettles, garlic, pamegiano, oil and nuts. I would try that, but probably throw in some lime juice too and some heat, that one sounds more like a pesto.
Still snowing up here, the poor nesslehn still buried in the woods. Enjoy your spring treat!
Lucky enough to live where it snows in the winter!
Today brought the first bowl of stinging nettle soup into my life. The shoots with their tender leaves are just coming out of the ground and had a morning frost on them when picked today. Along with salmonberry pies I hope to add nettle soup onto the yearly traditions. Here is the recipe I used without the salt or cream. https://www.thespruce.com/stinging-nettles-soup-2217495
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