Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound peeled potatoes, cubed small
  • 4 cups chicken broth
  • 2-3 cups packed nettle leaves
  • 1 cup chopped sorrel leaves
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, or 1 teaspoon dried
  • 1/4 teaspoon freshly grated nutmeg

Instruction

  • WEAR GLOVES when handling nettles! Chop nettles roughly. No need to remove tiny stems. The burn you get from nettles is a chemical one, there are no stickers on nettles. Heat destroys the sting, so fear not!
  • Saute onions and garlic until softened and lightly golden. Add potatoes and saute until they brown a little. Deglaze the pan with chicken broth, cover, and simmer 15-20 minutes, until potatoes are falling apart.
  • Add chopped nettles and simmer 3-4 minutes. Add sorrel and seasonings and stir just until sorrel is wilted and flavors blend. Puree with immersion blender until a smooth puree is formed.