By Ali
While many of our fields lay to rest, we’ve been putting a little extra energy into the perennial beds. Aside from our asparagus patch, we’ve got a handful of medicinals growing: mugwort, chaste tree, nettles, and hawthorn, among a few others.
A perennial that’s been on my mind a lot lately (and always) is stinging nettle. We’ve been carefully weeding it out of our tunnels while encouraging its growth in the perennial beds. The sting is almost therapeutic after an afternoon spent uncovering the young growth from the dock weeds.
I’ve spent a lot of time learning about medicinal herbs, and I often feel bad for not having super-refined identification skills. I’m continually reminding myself that learning from the land takes time, and so do our individual relationships with plants. Nettles are a medicinal that can always catch my eye, and it gives me a little more confidence in the process.
This tall green plant with toothed leaves and stinging hairs grows all throughout the Pacific West, thriving in moist, disturbed soil, and is often found growing near creeks or in meadows.
Some of my favorite first memories in Sonoma County are harvesting tender nettle leaves along Nolan Creek, then coming home to sit by the fire, boiling a huge batch of tea on the stovetop, and sipping on the dark green drink that feels like it could cure anything that ails you.
As Michael Moore writes, “Nettle is a green food your body recognizes and can help build blood, tissue, and self-empowerment”.
Cheers to nettles, and here’s a recipe to tuck in your pocket for spring.
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Classic Stinging Nettle Soup by Alan Bergo
4 cups chicken stock
½ cup heavy cream
2 cups diced peeled russet potato, roughly 1 large potato
2 cups diced leeks
2 medium sized shallots diced small
1 small yellow onion diced
3 tablespoons unsalted butter
1 cup diced celery
Kosher salt to taste
White pepper to taste
8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.
To finish:
Crème fraiche
chopped dill or mint
chopped hard boiled egg optional
extra virgin olive oil to garnish, optional
Preparing the Nettles
Harvest fresh nettles in the spring about 4-5 inches tall. You can also use the tender growing tips in the late spring and summer.
Wash the nettles in a sink of cold water, then dry them.
Blanch the nettles in 2-3 quarts of boiling water seasoned to taste with salt. Cook only until wilted, about 30 seconds. Shock the nettles in cold water and squeeze dry.
Remove a handful of nettles and finely chop them to add after the soup is pureed.
Building the soup
Sweat the celery, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock, potatoes, and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.
Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.
Add the rest of the finely chopped, reserved nettles back to the soup and stir in as a garnish if desired. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.
Finishing
Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.
Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.
Serving
Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.