Yes, arugula, too. If it’s green — send it Neigey’s way. I wouldn’t be surprised if one day I come in my basement and find that he has turned into the bunny version of the green hulk, such healthy preferences he has.

I was skeptical about the nettle myself because it is the stinging kind. But my friend proved to me that the stinging disappears after drying. She cooks nettle soup for her children. It is used as a forage feed for some species even as hay. I have lots in my yard so I will collect it this summer and make dried bunches as winter treats.

will try that soup sometime and let you know

No kidding, seriously, it is a type of soup you can eat.

here is a recipe:

ingredients:

• 2 Tbsp. butter, divided
• 1 onion, chopped
• 1 tsp. salt, plus more to taste
• 1 lb. potatoes, peeled and chopped
• 6 cups chicken or vegetable broth
• 1/2 lb. stinging nettles
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 1/2 cup heavy cream (optional)
• Sour cream, yogurt, or Horseradish Cream (optional)

Preparation:

1. In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
2. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.
4. Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
5. Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
6. Serve hot, garnished with sour cream, yogurt or Horseradish Cream

Posted By Bindilicious on 03/29/2010 02:36 PM

  Why don’t you make this soup and let us know, Petzy? 

OK…. you called my bluff! I will have to buckle down and do it. Luckily Neigey ate all the dried nettle, and here in the cold hemisphere it will be a few months before the nettles grow. I hear you want to use young and tender ones for this soup

I will gladly eat it, though!