nettle

The history of nettle soup in Ireland goes back a long way. Various hermits and hermit-saints were reportedly very fond of it, and there's even a legend about one of them who got snarky with his cook when he found the man was ruining the (theoretically) strict asceticism of the saint's nettles-only diet by sneaking oatmeal into the soup.

More recently -- say in the last few centuries or so -- nettle soup has acquired a reputation as a spring tonic and/or detox agent. Leaving aside the nettle's curative properties, it is known to contain significant amounts of iron, for a vegetable... possibly a good thing for people who've had (as the Irish have occasionally had in the past) a long winter without much meat in their diets.

This nettle soup is easy to make, relatively quick, and absolutely delicious. One warning -- probably unnecessary if you've ever run into a nettle with your bare skin: make sure to wear rubber gloves or other protective handwear when picking nettles. Also please note that, if nettles aren't yet coming into season where you live, you can easily substitute spinach in this recipe.

Traditionally made in spring, when the body is thought to be in need of a detox after a long winter season spent eating preserved foods. But this soup can be made any time you have access to freshly sprouted nettles. (The recipe also works with spinach.)

• 1 large onion

• 2-4 tablespoons butter (for sauteéing the onion)
• 1 bouillon cube (beef or chicken, doesn't matter)
• 1 1/2 liters water
• 3 or 4 medium-sized potatoes
• 350 grams nettles (approximately a 2-liter saucepan full)

• 600 grams young top shoots of nettles, well washed

• salt
• Butter for sauteéing
• 50 grams round-grain rice, cooked
• 2 potatoes, diced small
• 1 bunch spring onions, coarsely chopped
• 1 liter water

Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.