Stinging Nettle Soup with Lemon Chive Crème Fraiche
Author: Diana Rodgers
Recipe type: Soup
Serves: 6
- 1 onion, diced
- 3 yellow waxy potatoes, peeled and diced or 2lbs of peeled Jerusalem artichokes, peeled and diced
- 1.5 QTS homemade chicken broth
- Big bowl full of nettles, about ¼ - ½ lb (about the size of a football) washed
- Salt and pepper to taste
- 3 TBS crème fraiche
- 2 TBS fresh chives, minced
- 1 lemon, juiced and grated
- In a large soup pot, heat the butter over medium heat.
- Add the onion and cook for five minutes or until the onion is soft.
- Add the diced potato and chicken broth.
- Bring to a boil, then reduce to a simmer. Simmer lightly for 30 minutes.
- Add the nettles and cook for allow to wilt. USE TONGS silly, not your hands!
- Remove the soup from heat and puree with a handheld blender.
- Salt and pepper to taste.
- Combine the crème fraiche with the chives, lemon rind and 2 TBS of the lemon juice. Mix well.
- Serve the soup in shallow bowls with a swirl of the crème fraiche on top.
Recipe by Sustainable Dish at https://sustainabledish.com/stinging-nettle-soup-with-lemon-chive-creme-fraiche/
3.5.3208