Spinach Nettle Soup with Sorrel

Served Cold

Nettles are abundant in the New York area from early spring and into the beginning of summer, they add a unique rich herbal flavor that naturally goes well with other spring vegetables. Nettles are an excellent blood building and kidney tonic and can also be used as a tea. If you cannot find garlic scapes, replace with 4 cloves of garlic and roughly chop.

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Ingredients: 
2 tbsp extra virgin olive oil
1 medium onion, diced
6 garlic scapes, cut in ½ inch pieces
1 leek, roughly chopped
Sea salt
2 medium potatoes, peeled and cut in ¼ inch dice
2 cups nettle leaves, packed
5 cups filtered water
Pound spinach, trimmed
½ pound sorrel
Black pepper
Juice of half a lemon
Optional strained yogurt or crème fraiche to serve
Preparation: 

Warm olive oil in a large pot over high heat; add onion, scapes, leek and a pinch of salt. Sauté for 5 minutes, lower heat to medium and add potatoes and nettles and cook for a couple of minutes more.

Pour in water, return heat to high and bring to a boil. Cover, lower heat and simmer for 8 to 10 minutes or until potatoes are soft, but not falling apart.

Remove lid and stir in spinach, sorrel and another pinch of salt, cover and let cook for 4 minutes more. Remove from heat and allow to cool 10 to 15 minutes before puréeing.

Place 2 cups at a time in a blender and blend for at least 2 minutes. Return to a pot and season to taste with salt and pepper. Remove from heat and stir in lemon juice. Serve warm or chilled topped with yogurt or crème fraiche if you like.

Servings: 
4 to 6

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