Ingredients
Warning: I don't cook to a recipe, do what feels right for you. These are estimates -
1 ring of chorizo, sliced into bite size pieces (kielbasa or linguica might also be used)
3 medium size potatos, peeled and sliced into 5mm discs
2 brown onions, diced
150g wild greens, in particular nettles
2 liters veggie/fish/chicken stock (or water with the best powder/cube/jelly pot you can get)
salt, pepper, paprika (sriracha can also be a good add)
3 tablespoons plain yogurt, more to taste.
-
remove debris from nettles, rinse and blanch for 30 seconds in boiling water, before plunging into cold water bath. sort through the nettles removing any tough stems.
-
saute the sliced chorizo on medium heat until the chorizo is lighly browned andnhas given up oil. remove from the pan.
-
add onions and a generous pinch of salt. cook on medium low until the onion is soft. add the sliced potatoes, stir to coat in oil.
-
add two liters of stock, seasonings, and a little more salt. bring to boil on high, and turn to medium to cook for a further 40 minutes.
-
mash the potato to desired consistency. taste for seasoning, add further seasoning if required.
-
chop nettles and greens into bite sized pieces, return to the chorizoto the pot. cook on medium for 15 minutes. add yogurt, taste for seasoning again, and serve.
notes: the amount of greens may be varied - adjust to taste.
the older the nettles, the more of their stem should be removed. old nettles should also be chopped much finer, as they can be quite fibrous.
I'd encourage everyone to try this. It's surprisingly nice and mild flavored. By far one of my favorite foraged meals.
Now is a good season to harvest nettles, maybe even a little gone by in some warmer parts of the country.
All nettles are great for preparing soups because their richness in iron and other minerals makes this vegetable an interesting adjunct to people suffering from anemia or general weakness. As a vegetable, after cooked or braised, the nettle has a mild and pleasant flavor, reminiscent of spinach. This is also a vegetable especially rich in vegetable protein that is widely used in vegan and vegetarian recipes.
Nettles are rich in vitamins (B, C and H), magnesium, iron, trace elements, beta-carotene, amino acids, proteins, calcium, various salts and phosphates.
https://preview.redd.it/ji37p142gsp41.jpg?width=600&format=pjpg&auto=webp&s=fa91aea44515b652905a2933bc79774589a50453
Iβve been given the task of turning a load of nettles into nettle soup. I made a soup last year but it was rather bland and unappetising really. Has anyone got any suggestions or tips to what I could add to give it some extra flavour or make it stand out. I really donβt want to be pouring it all in the bin... I can get hold of most ingredients so thatβs not a problem, any suggestions would be appreciated
