Directions
I went foraging and had the opportunity to collect stinging nettles. More specifically, our guide collected a whole freezer bag and his hands were inflamed. Luckily, natures medicine was near by and the burdock root cleared it right up. Read more about our foraging adventure »
Nature stands alone for beauty
-Peter Blush, Pucks Plenty
This soup recipe was recommended by our guide Peter from Pucks Plenty in Stratford and adapted from the original.
It tasted so much better than I envisioned. Most surprising, it didn’t taste like Nettle tea.
Steps
|
1
Done
|
Harvest, prepare, and using gloves, wash a plastic bag-full of fresh stinging nettle leaves and smaller stems, about 10-12 cups. |
|
2
Done
|
Over medium heat, sauté the chopped vegetables until soft using 2-3 tsp of your oil of choice. Cook for maybe 10 minutes. Add the stock plus 2 cups of filtered water and bring a boil. Reduce to a simmer and cook for 20 minutes. |
|
3
Done
|
Stir in the spices and nettles. Puree using an emulsifier. Pour into soup bowls, garnish with heavy cream (optional), and serve warm. |
