Just a few weeks ago I did some waffles with dried nettles. Amazing to finally get some use for them. What I didn’t know then was how early spring would come this year. Yesterday my colleagues told me that I might find some close to the wall of my house (she used to live there) where it tends to get warmer. I didn’t believe her. NO THIS EARLY. But once I got home I took a look: And there they were. Tiny tiny nettles, just enough for two. The taste of those early ones is incredible. I’ll just get down to it; this is my favorite recipe for nettle soup.
- 1 large onion
- 4 garlic cloves
- 1 tbsp oil
- 2 big bunches of nettles
- 2 tbsp sweet miso
- 2-3 cups of plant milk
- 0.5 tsp cardamom
- 1 tbsp rice flour (optional, if you want it a bit thicker)
- 1 tbsp lemon juice
- salt and pepper to taste
- Mince the onion and garlic, fry in the oil on low for 20 min.
- Rinse the nettles (use gloves so you don't get any burns). Add to the onions with the rest of the ingredients. Boil for 5 min.
- Use a hand blender to make it smooth. Season with salt and pepper.
Serve with fresh herbs and some bread.