I recently went to a cooking class at STIR in Boston on recipes inspired byThe River Cottage Cookbook by Hugh-Fearnley-Whittingstall. We made Netttle Soup. Nettles are a weed like green that is hard to find. I decided to adapt the recipe to maximize anti-oxidants for eye health.
Here is my variation:
- 1 tablespoon olive oil
- 3 peeled and chopped carrots
- 3 chopped celery stocks
- 1 chopped large white onion
- 1 bunch fresh parsley
- ½ bag of fresh spinach
- 5 large leaves of fresh kale
- 1 quart organic chicken or vegetable broth
- 2 tablespoons of brown or wild rice for thickening
- salt & pepper to taste
Sweat the carrots, celery, and onions in olive oil in stock pot. Add parsley, spinach, kale, and chicken broth and simmer for 1 hour. Puree with hand held blender or place in blender. If it is not thick enough, add rice for thickening and blend. Salt and pepper to taste. Serve with crusty muli-grain bread. Enjoy! It is good warm or cold.
