Potato, Leek and Nettles Soup
Nettles add vibrant color and flavor to a classic leek-and-potato soup. You’ll see no chicken or vegetable stock in the list of ingredients, because using plain water lets the pure flavor of the vegetables shine through. And shine it does. You’ll want to add this easy, earthy soup to your regular repertoire. Serves 4 as a main course, or 6 as an opener.
Ingredients:
3 tablespoons Organic Valley Cultured Unsalted Butter
2 cups chopped leeks (white and pale green portions only)
3 cups peeled, chopped baking potatoes
4 cups coarsely chopped nettles (loosely packed), or other greens (like spinach, watercress, etc.)
1/2 to 1 1/2 cups Organic Valley Milk (whole or 2%), or half and half, or Original Soy
salt and freshly ground black pepper to taste
2 to 3 tablespoons chopped wild onions or garden chives
Instructions:
Heat butter in soup pot over medium-low flame. Add leeks, cover and cook slowly, stirring occasionally, until leeks are tender, about 10 minutes. Add potatoes and 3 cups water. Cover pot and simmer until potatoes are very tender, about 15 minutes. Add the nettles, pushing them under the liquid and cook until nettles are wilted and fully tender, about 5 minutes. Blend with immersion blender or in food processor until as smooth as possible.
Return to pot and stir in soy milk, milk or half & half, enough to reach desired consistency and richness. Season to taste with salt and pepper. Bring soup back to piping hot, but not boiling. Stir in about 2 tablespoons chopped wild onions or chives. Serve each bowl sprinkled with additional wild onions or chives.
Copyright by Terese Allen
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