NETTLE SOUP, RICH IN VITAMINS, FLAVONOIDS, SEROTONIN, AND HISTAMINES, ARE A GIFT OF SPRING. ENJOY DAN

CREAM OF NETTLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 20

INGREDIENTS:

1/4 cup of butter

1/2 cup white flour

2 red onions, finely chopped

8 garlic cloves, finely chopped

1/2 cup chives, chopped

6 cups beef stock

12 cups freshly picked and washed young nettles (picked with gloves and caution)

1 tablespoon dried thyme

2 teaspoons ground nutmeg

1 quart half & half

Salt and pepper

DIRECTIONS:

1. Place nettles in boiling water and then simmer for 15 minutes, until tender.

2. Place nettles with 1 cup of water into food processor and chop finely (don’t puree them). Discard the rest of the cooking water.

3. Heat butter and flour together in a sauce pan over medium-high heat to make a light roux.

4. Lower heat to medium, add red onion, garlic, and chives, and sauté until onion is opaque.

5. Whisk in stock, thyme, and nutmeg, stirring until roux is well- incorporated.

6. Stir in processed nettle mixture, then gradually whisk in half and half.

7. Heat until warmed through.

ENJOY DAN: hallelujah