Although this soup class has been canceled, Suzanne Butler has offered to share the nettle soup recipe for those who have been preparing to make it by foraging for wild nettles.
Stinging Nettle Soup
(adapted from West Coast Cooking by Greg Atkinson)
This is a smooth, unctuous soup, rich in nutrients with gorgeous spring-green color. It’s a great appetizer soup served in a small cup or have a bowl garnished with croutons. The rice is used as a thickener. You could use a small russet potato, peeled and cut in small pieces instead.
4 cups stinging nettle tops, freshly picked
1 Tablespoon butter
1 Tablespoon vegetable oil
1 onion, med dice
1/3 cup uncooked white rice*
6 cups vegetable or chicken stock
Cream to finish (optional)
Salt and pepper to taste
Fresh lemon juice to balance (optional)
- Wear sturdy rubber gloves to pick and wash nettles. Discard heavy stems.
- Heat butter and oil in a heavy soup kettle on medium-high. Sauté onions until they just begin to color, about 10 minutes. Add the rice and sauté until it turns chalky.
- Add nettles and pour in the stock. Bring the soup to a boil, reduce heat and simmer until rice is tender about 15 minutes.
- Purée with an immersion blender or in a processor until smooth. Pass through a strainer if you want it very smooth. Season with salt and pepper. Add cream to finish if you want to and taste again for salt. Balance the flavors with a little lemon juice.
*If you want to use brown rice, add the stock and cook until almost tender, 30 to 40 minutes. Then add nettles and cook until tender. The nettles will lose their beautiful color if you cook them too long.
CLASS HAS BEEN CANCELED
Saturday, March 28, 11:00 a.m. – noon
class fee: $15
please check into the Garden Store before class
It wouldn’t be a complete class offering without Skagit’s culinary wizard, Suzanne Butler, to interrupt the routine of making traditional soup recipes with the unusual. Explore Suzanne’s out-of-the-box use of fresh ingredients as demonstrated through a vibrant green, luxuriously tasty stinging nettle soup and a fresh pea soup straight from the garden.