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Herbalist Bruce Burnett cooks up a pot of Nettle and Basil Soup. Try this recipe in spring, when nettles are in season.
· 2 packed cups of fresh nettle leaves
Stinging Nettle: Its history and uses – Herbalist Bruce Burnett offers a detailed backgrounder on this fascinating plant. Plus, learn how to make a nettle infusion as a remedy to certain ailments.
Good Green Gloop – Carol Pope finds the fountain of youth in a pot of stinging nettle soup.
· 1 onion, chopped
· 1 tbsp of butter (or a healthy cooking oil such as coconut oil)
· 1 cup of milk (or milk substitute such as nut milk)
· 1/3 cup of Romano cheese, grated
· 2 cups of vegetable or herb bouillon
· Sea salt and freshly ground black pepper to taste
· 4 small-medium potatoes, peeled and chopped
· 2 tbsp fresh basil
· Sour cream or yogurt (optional)
· Chopped chives and fresh parsley for garnish
Sauté the onion gently in the butter in a large saucepan until translucent.
After rinsing the nettle leaves, add to the pan along with the stock and the potatoes.
Cook for about 20 minutes until the potatoes are soft.
Add the basil, milk and Romano cheese. Allow to cool then blend in batches. Return to the saucepan and reheat.
Check for seasoning, adding the salt and fresh ground black pepper as needed. Serve hot garnished with the fresh chives and parsley.
Add a blob of sour cream or yogurt to the soup when serving, if desired.
Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: Growing, Cooking, Wellbeing. Learn more at HerbWise.ca.