Stinging Nettle & Chestnut Soup
Stinging Nettle & Chestnut Soup
INGREDIENTS:
2 lbs. nettles, blanched, stemmed & coarsely chopped
2 qts. vegetable stock
3/4 cup onion, minced
3/4 cup carrot, minced
3/4 cup celery, minced
1/8 cup rice bran oil
1 lb. chestnuts, roasted & finely ground
1/2 liter dry white wine
2 cloves garlic, minced
Fresh thyme, to taste
Sea salt & fresh black pepper, to taste
Grated nutmeg, to taste
DIRECTIONS:
Handle nettles with garden gloves, so as not to get stung. Submerge nettles in boiling water for two minutes. Remove, stem, and chop. In a pot, bring stock to a simmer. In a separate pot, sauté onion, carrot, and celery in oil over medium-high heat until vegetables begin to turn golden. Add chestnuts and wine, mixing well. Bring to a simmer and add warm stock, garlic, and thyme. Bring to a boil, then reduce to a simmer. Add nettles, stir, and cook for 10 minutes, or until nettles are tender.
Using an immersion blender, puree the soup until silky smooth. Season with salt, pepper, and nutmeg.