Sunday, April 28, 2013

stinging nettle soup

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stinging nettle soup

note 1: you must wear rubber gloves when holding the lentils before they're processed
note 2: you must boil the lentils and rinse them and throw away the boiling water

1 very small onion or two shallots, minced (equals about 1/4 c.)
2 tbsp. butter
2 c. packed nettles (top 4  6 leaves only), rinsed
2 c. chicken stock
salt and pepper to taste
 5 tbsp. plain Greek yogurt or sour cream

Melt the butter in a heavy-bottomed pot over low heat and add the onions. Let them cook slowly in the butter until they're golden and translucent, about 10 minutes.

In the meantime, bring a big pot of water to boil. Add the nettles and boil for about 3 minutes, until they're a bit greener and darker. Strain and rinse them. Chop the nettles on a board a few times to avoid having them clump on the immersion blender. (If you're using a real blender, you can skip the chopping.)

Add the chicken stock to the onion and butter pot. Add the cooked nettles. Blend until the nettles are very fine specks of green. Heat the soup up and add salt and pepper to taste. Stir the yogurt in and check your seasonings one more time before serving.

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