Adventures in Foraging

Several years ago, one of my friends was invited to a four course meal prepared by Bainbridge Island's most famous chef, Greg Atkinson.  I couldn't wait to hear what she had for dinner.  After all, Greg was Head Chef at Canlis in Seattle for many years, the author of several cook books, and was known for delicious, innovative preparation of local food. He and his wife recently opened Restaurant Marche on Bainbridge and it is quickly becoming a destination restaurant. 

Imagine my surprise when she told me that the first course was Nettle Soup!  Stinging Nettle Soup, I clarified? I loved Greg's use of local ingredients, but this seemed like it was going too far. I had been stung too many times to ever think of this plant as an edible.

But then my daughters went to Islandwood, Bainbridge Island's incredibly cool Environmental Learning Center, and came home with tales of eating stinging nettles too. My oldest, Emily, loved showing me how to carefully pick and fold the nettle leaf, so as not to get stung.  And then eat it.  It tasted like a green bean, only sort of electrified.

tender, new stinging nettle shoots

Suddenly this whole nettle-foraging-thing seemed like a giant challenge for me.  Nettles are incredibly nutritious and they are everywhere in our woods.  And I must admit that plucking their stinging heads seemed like nice payback for all of the stings I've received over the years.  So, armed with long sleeves, gloves and clippers,  I harvested my first batch of tender, succulent stinging nettle.  That was two years ago, and our soup was so successful, that it's now an annual Adventure in Foraging.

And in keeping with St. Patrick's Day, nettle soup is a delicious "green" soup.  This recipe was given to me by the Garden Educator at Islandwood and is now my favorite.  Highly nutritious, and actually really tasty--be brave and give it a try!

Stinging Nettle Soup (Langdon Cook's version)

4 tbsp butter

1 medium to large Walla Walla Sweet or yellow onion, diced

3 medium potatoes (yukon gold or similar), peeled and cut up (1/2 inch dice)

2 cups chicken or veggie stock

2 cups water

1 large bunch of stinging nettles, rinsed (a colander full/ no need to be precise, it cooks down like spinach)

nutmeg or other spices you like

salt and pepper to taste

heavy cream and/or parmesan (optional)

1. Saute the onion in butter over medium heat until caramelized.  Add a pinch of sugar to help with the process.

2. Add the garlic and potatoes and cook several minutes, until potatoes are lightly browned.  Spice to taste.

3. Add stock and water, raise heat, and simmer until potatoes are tender.

4. Add the nettles, stir and cover.  Cook 10 to 15 minutes on a low simmer. Puree in blender, food mill or processor, then return to the pot.  an immersion blender works well.  Add more stock or water if necessary.  Check seasoning. Serve with a drizzle of heavy cream or parmesan on top if you like.

5. Enjoy!