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Nettle Soup Recipe

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This recipe for Nettle Soup, by , is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Annie Chadwick

Category:
Category:

Ingredients:  
Ingredients:  
6 T Butter
1 large onion chopped
1 head garlic chopped
2 stalks celery or leaves from one stalk lovage chopped
10 shitake mushrooms chopped
6 whole ramos chopped
1 1/4 lb golden yokon small potatoes quartered
4 cups nettle leaves finely chopped ( can do 3 cups nettles and 1 cup violet or dandelion greens)
1/4 cup white wine
5 cups homemade stock
1 T fresh lemon juice
2 T miso paste
10 oz heavy cream (optional)
salt and pepper to seaon

Directions:
Directions:
Melt butter in a medium sauce pan. Add onions, garlic, celery, shitake mushrooms and ramps. Stirring often cook until soften about 6-8 minutes. Add wine, lemon juice, stock and potatoes. Cook until potatoes are tender about 15 minutes. Add nettles and cook on medium until nettles are tender about 5-7 minutes. Thin miso in 1 cup of soup liquid and return back to soup. Season with salt and pepper to taste. Stir in cream before serving if you like.

 

 

 

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