Simply Souperlicious – Creamy Stinging Nettles Soup Recipe

Ingredients

• 2 bunches of frozen stinging nettles (thawed and washed in salted water)**
• 3 medium potatoes peeled and cubed
• 2 stalks celery chopped
• 1 leek
• 1 shallot (raw), chopped
• 1 garlic clove, chopped
• 1 green onion, chopped
• 1 carrot, chopped
• 5 medium mushrooms, chopped
• 1/8 teaspoon spicy paprika
• 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
• 3 bay leaves
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• pinch salt and pepper to taste
• 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
• 1 tablespoon butter
• 1 tablespoon, plain yogurt
• 1/8 cup, squeezed lemon
• 1 sprig of parsley
• When searching for nettles in the wild, please wear protective rubber gloves. You’ll need to wear them while handling the nettles — all the way until you place them in boiling broth.
• If you don’t want to eat them in the spring while plentiful, you can freeze them.
• Be sure to thaw the nettles before cooking and while wearing gloves, wash them in warm, salted water.
• Never eat them raw!