Total Time: 40 minutes
- 1 pound fresh nettle tops
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1/2 cup , chopped
- 1/2 cup celery stalks, chopped
- 1 pound russet potato, peeled and chopped
- 4 cups chicken bone broth, organic
- 2 cups water
- 1 bay leaf, dried
- 1 teaspoon dried thyme
- 1 tablespoon
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Wearing protective gloves, transfer the nettle tops into the boiling water. Blanch for 2 minutes. Strain, and then transfer the nettles into the bowl of ice water. Strain. Cut away and discard any large stems from the nettles. The nettles have now lost their stingers and can be easily handled. Set aside.
- In a large pan, sauté the onions, shallots, and celery in olive oil over medium heat until softened and onions are translucent. Add potatoes, bone broth, water, bay leaf, and thyme. Bring to a simmer and simmer for 7 minutes.
- Chop the blanched nettles and add to soup pot. Add enough water to just cover the nettles and potatoes and simmer until the potatoes are soft and the nettles tender.
- Remove the bay leaf from the pot. Transfer soup to an upright blender and purée until smooth. Return the soup to the pot and bring to a simmer.
- Add lemon, drizzle with olive oil and season with salt and pepper to taste. Serve!
Tip: Harvest more nettles than you need because after blanching, nettles can be frozen for future use!
Stinging nettle is a flowering plant that has been used medicinally for ages. It was given its name because the fine hairs on its leaves and stems can "sting" the skin... hence the glove-wearing to remove those little buggers! However, once removed, nettle has incredibly useful antioxidant, antimicrobial, analgesic and astringent qualities. It has been known to help with joint pain, urinary issues and allergies. By eating this soup, you will assist your body in boosting its immune system, and detoxifying. Nettle is also high in chlorophyll, vitamin C, vitamin D, calcium and iron.