Nettle Soup
Last spring, Dr. Cowan and his wife harvested lots of nettles from a friend's field and froze some to use throughout the winter. Today, they made a batch of nettle soup with Dr. Cowan's Garden Leek Powder to welcome spring once again. If you have access to a patch of stinging nettles this spring, harvest as much as you can to turn into tea or soup. You can blanch some and freeze as well. Nettles are packed with minerals and other nutrients that can help your body with a gentle spring detox.
Nettle Soup
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Ingredients
-
3 Tbsp Dr. Cowan's Garden A2/A2 Ghee
- 1 1/2 cups potatoes, chopped
- 2 cups onions, chopped
-
1 Tbsp Dr. Cowan's Garden Leek Powder
- 4 cups chicken stock
- 1/2 cup (or more) of nettles, chopped
- 2/3 cup heavy cream
- Salt and pepper
Directions
- Sauté onions in ghee until soft in a large saucepan.
- Add potatoes and cook with the onions for a few minutes. Add Leek Powder and stir to combine.
- Add chicken stock and nettles. Simmer, covered, until potatoes are soft.
- Remove from heat and whisk in heavy cream. Add salt and pepper to taste.
- Pour into a food processor or high-speed blender and blend till smooth.
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