Every spring we kick things off with some wild food, usually nettles since they are getting a good lead on other new-growth by the time the equinox rolls around. Some chickweed made it into the pot as well, why not. As this has proved to be a challenging season health wise (we seem to have been the favorite hosts of most viruses and colds going around kindergarten this year), this particular recipe was part of a plan to kick our uninvited guests out for good. No more freeloading illnesses. Green is such a great cleanser, especially this time of year. The recipe is loose:
Creamy Nettle and Chickweed Soup:
*1 sweet onion, chopped
*3 celery stalks, chopped
*3 cloves garlic, minced
*sea salt
*black pepper
*5 medium gold potatoes, peeled and quartered
*5-6 cups bone broth
*5 cups fresh young nettles, washed
*3/4 cup half and half or cream
*1 cup fresh chickweed, washed
Saute the onion and celery in butter in a large soup pot over medium heat until tender. Add garlic. Saute. Season with salt and pepper. Add the potatoes. Stir. Add the broth, lower heat and simmer gently until the potatoes are very tender. Add the fresh nettles and stir until gently wilted but still bright green. Remove pot from heat and allow to cool slightly. Working in batches, puree the soup in a blender or food processor until very smooth with the fresh chickweed. Return to the soup pot and whisk in the cream. Reheat and serve with some edible flowers and fresh chives.
Some other sweet images from life lately:
~The annual orchid show returned to the NC Arboretum with some absolute beauties.~
~I have launched my new floral website in anticipation of the upcoming season for weddings and special occasions. This was a fun, early spring arrangement from around the property. Mountainfloral.org~
~While we were under the weather, eating lots of comfort food (and still snapping photos).~
~A stroll to a favorite little patch of bloodroot proved to be good timing.~
~Yes, we too have hopped on the broccoli-sprout train.~
~Collards from the garden.~
~One pan supper with tons of spinach pesto.~
Welcome (belated) to Spring! Much to come. . .
