Stinging Nettle Soup

This is a dense and delicious dark green nettle soup. Make it when nettles show up at the farmers markets in the Spring. Be sure to wear gloves when handling the nettles or they’ll sting ya!

Step: 1

Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.

Step: 2

Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

Per Serving: 119 calories; protein 4.2g; carbohydrates 18.6g; fat 3.9g; cholesterol 4mg; sodium 1768.1mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.