In our secret garden vegie patch, we’ve noticed the rapid growth of thousands of nettles, & in the process of cleaning up the area, we decided to have a crack at using some of them in our cooking, a few in a mushroom risotto and also in this soup. Apparently an aphrodisiac, Nettles were used widely in Ireland as a green in frosty times when not much else grew- and they taste surprisingly awesome!Needs: 3 onions, chopped
1/2 tsp black pepper 1/2 tsp white pepper 1/2 tsp cayenne peper 2 Tbsp dried coriander
1/4 tsp nutmeg 1 cup of champagne (yep!)
3L container filled with stinging nettles (tips)
1/2 cup cream A large spoonful of Tokyo Dragons Deeds: Crank the Tokyo Dragons and air guitar for a moment. Saute onions & garlic in butter and cup of champagne (trust me) in a stock pot for 10 mins. Add the stock and potatoes and simmer on medium heat until the ‘taters are soft. Add the nettles, salt and spices, cover & reduce heat until nettles have wilted (around 10 mins- use this time to dance up a storm & finish the champagne). Take off the lid & remove from the heat, allow to cool slightly and frappe with a stick mixer. Return to heat when ready to serve, stir in a dollop of cream for each bowl & eat with crusty bread and good friends.