The russet potato adds heartiness to this vitamin-packed emerald green soup.
Serves 4
1 pound nettles
6 tablespoons unsalted butter
4 shallots, chopped
1 large fennel bulb, chopped
2 leeks (white part only), chopped
1 pound russet potato, peeled and diced Salt and pepper
4 cups vegetable or chicken stock
1 cup mint leaves (reserve a few for garnish) 1 tablespoon fresh lemon juice
Optional: olive oil or crème fraîche
Wearing gloves while handling nettles, blanch nettles in a medium saucepot of salted boiling water. Blanch for 30 seconds. Immediately shock in ice bath. Drain nettles and set aside in bowl.
Melt butter in large saucepot. Add shallots, fennel, leeks and russet pota- toes. Season with salt and pepper and cook until tender (about 8 minutes). Add stock and simmer until potatoes are fully cooked. Turn off heat and add blanched nettles and chopped mint to soup. Allow to sit for 5 minutes. Puree in blender until smooth. Adjust salt and pepper to taste. Return to pot and stir in lemon juice.
Ladle soup into bowls and garnish with a drizzle of your favorite olive oil or crème fraîche and chopped mint leaves. Serve soup warm or chilled.
Copyright ©2024 Edible Vermont. All rights reserved
