As soon as I read this recipe over at Ripple Rock Cooks, I knew I had to drop my sewing and get out-side to those nettles! I'd harvested some leeks the other day, had a hunk of kabocha squash needing to be used, and a quart of fresh-made chicken stock in the fridge. I didn't need to think twice.
It's always an exciting time when the nettles appear, because it means Winter is truly ending. Sure, we have months of damp, cool Spring ahead of us, but that's easy to forget when tromping about the woods snipping nettle tops.
I spied this friendly fauna as I was scrunching myself under a fallen branch. (don't worry...it didn't end up in the soup pot!)
I had my good friend, Louie, helping me out. Isn't he pretty in the forest?
I made a few adjustments to the recipe, using squash instead of potato, and an immersion blender instead of a regular blender. The accompanying side is toasted home-made wheat-free pumpernickel bread with miso-pesto spread.