Nettle Soup
Ingredients:
1 pound of Nettles, rinsed thoroughly (wear gloves)
2 teaspoons salt
2 white onions, chopped
2 celery stocks, chopped
2-4 garlic cloves, minced
2 tablespoons olive oil
1/4 cup basmati rice
4 cups chicken or vegetable stock
Salt and pepper to taste
Directions:
- Bring a large pot of water to a boil with 2 teaspoons of salt.
- Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting.
- Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
- Heat the olive oil in a saucepan over medium-low heat, and stir in the onion and celery.
- Cook until the onions have softened and turned translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the rice, chicken broth, and chopped nettles.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes.
- Puree the soup with an immersion blender, and season to taste with salt and pepper.
