Description: Though containing no athelas, asëa ara, or kingsfoil as the rustics call it, this tasty soup nourishes anyone brave enough to try it.
Fresh spring nettles are acknowledged for their health-giving properties.

Submitted by: Malinornë on 2003-03-17 03:31:05

Serves: 4

Prep Time: 30 minutes

Difficulty: Easy

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Ingredients

4 cups stinging nettles
2 cups water
1 cube chicken stock
1 tablespoon butter
1 tablespoon flour
3 tablespoons cream

Optional: 1 egg, hardboiled.

Instructions

Note: This is a very seasonal dish ? only tender, early nettles will do, not big ones. Do not pick close to roads heavily trafficked by modern means of transport.

Always use heavy gloves and protective clothing while harvesting and handling uncooked nettles.

Rinse nettles well and boil for 15 minutes. Pick nettles up with tongs, retaining the water used for boiling. Squeeze out excess water from nettles and mince.

Mix butter and flour with a small amount of the water. Add this and the stock cube; bring the water to boil again.

Add minced nettles and cream. Boil for 5 minutes.

This soup is traditionally served with boiled egg halves.