Recipe - Nettle Soup
Nettle (Urtica dioica)
Editor's Note: This has got to be one of my favorite foods of all time. Nettle soup is sublimely delicious, a great tonic when you're feeling ill, and except for the harvesting, easy to prepare. Nettle does not sting when cooked. -Corin
- 3/4 lb. Nettle leaves
- 7 cups water
- 3/4 cup cashews, preferably soaked in water overnight
- 1 tsp. butter
- Pinch of freshly grated nutmeg
- 2 tbls. dry beer
- Squirt of lemon juice
- Salt and pepper to taste
- One medium onion
Chop the onion and sauté in butter until it's translucent and golden brown.
Puree Nettle leaves in six cups of water and add to pot.
Puree cashews with a cup of water and add to pot along with beer, nutmeg, lemon juice, and salt & pepper.
Simmer for 20 minutes, adjust seasoning, and serve Nettle Soup hot.
Variations: add cooked potatoes, use roasted cashews instead of raw cashews, replace cashews with a cup of sour cream