Before the nettle is gone for the season, I want to share with you another favorite family recipe.

I spoke of the wonderful benefits of nettle last week so this week we will cut to the chase and just share this yummy and nutritious nettle soup. My kids like it and even know how to make it themselves. If you want a little more protein and don’t eat rice, you can substitute with cooked quinoa.

NETTLE SOUP

1 pound stinging nettles

2 teaspoons salt

1 tablespoon extra virgin olive oil

1 white onion, diced

1/4 cup basmati rice

4 cups chicken broth

salt and pepper to taste

Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging 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 broth, and chopped nettles. Bring to a 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.