Stinging nettles & green garlic soup
Nettle and green garlic soup - this creamy soup tastes like the spring, with flavors of mild garlic, aromatic dill, and fresh lemon, and is packed with cleansing nutrients and minerals.
Ingredients
- 1 lbs stinging nettle
- 6 oz green garlic (one bunch, or 3 big stalks)
- 2 Tbs butter
- 1 onion, chopped
- 1/4 cup chopped fresh dill
- 4-5 cups liquid (from boiling the nettles)
- 2 Tbs lemon juice
- 1 egg yolk
- For serving: chopped boiled eggs, fresh dill, yogurt, feta cheese, bacon, toasted walnuts
Instructions
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Bring a pot of salted water to a boil (about 1 1/2 liter)
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Using gloves, wash the nettles, and add the whole bunch in the boiling water. Boil for 5 minutes, then take out the nettles, and let cool. Reserve the liquid.
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Melt the butter in separate pot, and add the chopped onion. Saute for 5 minutes, then add the chopped green garlic, and dill, salt and black pepper. Cook for another few minutes.
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Meanwhile, discard the woodsy stems of the nettles, and preserve the leaves, and softer stalks. Return the nettles to the pot, and add 4-5 cups of the reserved liquid in which it was boiled.
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Bring the soup to a boil, reduce heat and cook for 15-20 minutes.
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Mix the egg yolk with the lemon juice, and when the soup has cooled down, add it to the pot. Note: If the soup is still hot, temper the egg mixture first by slowly adding a few tablespoons of the hot liquid first.
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Puree the soup in a blender to the desired consistency. Adjust salt, and pepper, and add more lemon juice if needed.
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Serve, garnished with chopped boiled eggs, feta cheese, and/or a dollop of yogurt. Optionally, you can serve it with bacon, and for a vegan version, top with roasted walnuts.