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Prickly Situation- Forager\u00e2\u20ac\u2122s Soup with Nettles and Ramps<\/p>\nPrickly Situation- Forager\u00e2\u20ac\u2122s Soup with Nettles and Ramps<\/p>\n
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8 ounces stinging nettles<\/p>\n
2 tablespoons butter<\/p>\n
2 young leeks, white and green parts only, thinly sliced<\/p>\n
1 bunch ramps<\/p>\n
1 (12-ounce) russet potato, peeled and thinly sliced<\/p>\n
4 cups mild vegetable or chicken stock<\/p>\n
2 cups warm water<\/p>\n
Salt and pepper<\/p>\n
2 ounces Spanish chorizo, diced<\/p>\n
<\/p>\n
Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, 4 minutes. Drain. Use sharp little scissors to clip off the nettles largest stems, discard. \u00c2\u00a0Rinse the ramps well, trim off root end and discard. Thinly slice the bulb end. Roughly chop the green part of the ramps and set aside with the nettles. \u00c2\u00a0In a large soup pot, melt the butter over medium heat. Add the leeks and white part of the ramps and saut\u00c3\u00a9 until they are translucent, 5 minutes. Add the nettles, green ramp leaves, potato, stock, and water. Bring to a simmer, cover and cook until the potato is fall-apart tender, 15-20 minutes. Do not overcook or the greens will go drab. Puree the soup, season with salt and pepper. In a small saut\u00c3\u00a9 pan, cook the chorizo over medium heat until it has rendered all its fat and is slightly crispy. Drizzle the chorizo and fat over bowls of the soup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Prickly Situation- Forager\u00e2\u20ac\u2122s Soup with Nettles and Ramps 8 ounces stinging nettles 2 tablespoons butter 2 young leeks, white and green parts only, thinly sliced 1 bunch ramps 1 (12-ounce) russet potato, peeled and thinly sliced 4 cups mild vegetable or chicken stock 2 cups warm water Salt and pepper 2 ounces Spanish chorizo, diced Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring…<\/p>\n