Spring Tonic Soup
2016-04-06 13:29:24
Yields 6
Nettles are very high in minerals. They grow wild in British Columbia, Canada and in the spring pair well with asparagus and spinach. If you find some at a farmers' market and you know they have not been exposed to pesticides, grab some and make this soup. Give your body a spring tonic blast! If you can't get nettles, just substitute with watercress; it is also highly nutritious.
Ingredients
- 4 cups nettles or watercress, tougher stalks discarded
- 2 cups spring spinach leaves or watercress
- 2 cups tender asparagus, chopped
- 2 tablespoons organic butter, ghee, or olive oil
- 1 onion peeled and finely chopped
- 2 large leeks, trimmed, washed and finely sliced
- 1/4 cup chives
- 1/4 cup chervil
- 2 celery sticks, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable stock
- Sea salt
- Freshly ground black pepper
- Squeeze of fresh lemon juice
Instructions
- Heat the butter or oil in a large pan over medium low heat. Add the onion, leeks, celery, and garlic. Cover the pan with a lid and let the vegetables steam for 10 minutes. Make sure you stir them a few times; you want the vegetables soft but not browned.
- Add the stock and bring to a simmer, cook for 10 minutes.
- Add the nettles, spinach, chervil, and chives, stirring them into the stock as they wilt. Simmer for 3-5 minutes, until tender and just wilted.
- Season the soup generously with sea salt and pepper.
- Purée the soup in two batches, reheat if necessary and check the seasoning.
- Serve in warmed bowls with a little squeeze of lemon juice.
Notes
- Garnish by swirling a dollop of yogurt or "cashew creama" into the soup for a creamy finish.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/
