The vegetable garden is taking shape and the garden is full of flowers and promising buds.
So today, I would like to talk about a wild plant: the white nettle. I will share with you a recipe for a spring soup that is unique and inexpensive as the basic soup stock can grow on its own in your garden.
The white nettle – which is called the lamium or dead-nettles – looks like the nettle but it doesn’t stingJ. It is part of the lemon balm family (another plant I am fond of). Like the nettle, the actual one, the lamium has many qualities and its young leaves can be eaten in a soup. Here is a simple recipe to make this interesting spring soup…
- Lamium leaves
- Potatoes (peeled, thinly sliced)
- organic oat flakes
- organic vegetable stock
- olive oil of first cold pressure
- vegetal cream: oil, rice or almond (optional)
Rinse the lamium leaves under cold water. (TIP: collect the water runoff and use it to water your household plants). Next, pick the leaves off. Do not keep the stalks as they have too strong a taste.
Brown the leaves in a pot with olive oil until they have softened. Add the peeled and thinly sliced potatoes (they cook faster) and the oat flakes and then cover with water.
Bring to a boil and add the necessary amount of vegetable stock.
Cook for 20 minutes, the time it takes for the potatoes to be ready. Or you can cover your pot, lower the heat and simply let the potatoes slowly “cook” if you are not planning to eat the soup right away. Then taste, adjust the seasoning, add vegetal cream if you want and savor.
You can also make the soup without oat flakes; this will make the meal lighter.
There you have it, an inexpensive, organic and original soup.