From Around The Family Table

Yes, you use the stinging nettles that are a bane to the garden and to the gardener. Don’t worry about a reaction, the heat disarms the power of the stinging juice, found in the needle-like hair on the plant.

Pick the nettle tops, carefully, just as the tiny tender tops first appear in the spring. Wear gloves when picking and handling the greens.

4 cups lightly packed nettle tops
1/2 large onion
1 tablespoon butter
1 medium-sized potato, peeled and diced
(yellow finn is nice)
4 cups chicken stock
1/4 cup half and half or cream
Salt and pepper to taste
Nutmeg

With gloved hands, wash the nettle tops and trim away thicker stems. Mince the onion and sauté it in 1 tablespoon butter until limp and translucent. Reserve. In a large saucepan or dutch oven, bring the chicken stock to a boil and drop in the diced potato; return to a boil. Add the nettle tops. Reduce the heat to medium-high and simmer nettles until wilted and soft. Strain the nettles and potatoes, reserving the broth. In a blender or food processor, puree the nettles, potatoes and onions. Return to the broth. Season with a dash of salt, pepper and the nutmeg. When soup is heated through, stir in the cream and serve.


Source: Seattle Post-Intelligencer