Langdon Cook's Nettle Soup
Written by Carolyn Goodwin
Thursday, 14 April 2011 11:23
4 tbsp butter
1 medium Walla Walla Sweet, or yellow onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cut up
2 cups chicken or vegetable stock
2 cups water
1 large bunch stinging nettles
nutmeg or other spices
salt and pepper to taste
1. Saute the onions in butter over medium heat until caramelized. Add the garlic and potatoes and cook several minutes, until lightly browned. Spice to taste.
2. Add stock and water and simmer until potatoes are tender.
3. Wash nettles and add to soup. Stir and cover. Cook 10 minutes on a low boil.
4. Blend soup with immersion blender or puree in food processor. Add more stock if too thick. Check seasoning. Serve with heavy cream.
Langdon Cook is the author of Fat of the Land: Adventures of a 21st Century Forager, which the Seattle Times called “lyrical, practical and quixotic.” He has been profiled in Bon Appétit, Whole Living, and Salon.com, and his writing has appeared in numerous magazines and newspapers, including Sunset, Gray's Sporting Journal, Outside, The Stranger, and Northwest Palate.