Nettle leaf is a high protein, nutrient dense spring delicacy.
A pot of this soup is a great way to eat your spring medicine.
INGREDIENTS:
4-5 cups fresh nettle leaves (stems removed) tip: WEAR GLOVES when handling and harvesting
2 cups leeks, chopped/diced (you can use store bought leeks, or wild leek tops)
3 cloves garlic, crushed
1/4 cup mushrooms, chopped (I like using cubed, frozen puffball mushrooms from the previous autumn harvest, but if you are lucky enough to have some fresh morels to use in this soup, AMAZING!)
2 tablespoon butter
2 tablespoon coconut oil
7 medium potatoes, peeled and cubed
3 cups of vegetable broth (or broth of your choice)
3/4 table spoon herbs de provence
1 tsp black pepper
1/2 teaspoon sweet paprika
salt to taste
INSTRUCTIONS:
Boil, peel and cube the potatoes and set aside
heat coconut oil on medium heat, add butter until it melts
add leek and fry for 2-4 minutes
add nettle tops, stirring frequently, until soft and limp (3-5 minutes)
add mushrooms and cook until soft (3 minutes)
add 1/2 the amount of potatoes (keeping the other 1/2 aside for later)
add broth, spices and salt and stir; let cook for 2 minutes
using and immersion hand blender, puree soup to desired consistency
add water to achieve desired thickness/consistency
add the remaining cubes of boiled potatoes.
ENJOY!