About this recipe: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 you!
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500g wild nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 onion, diced
4 tablespoons basmati rice
1L chicken stock
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of water to the boil with 2 teaspoons of salt. Drop in the 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.
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 stock and chopped nettles. Bring to the 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.