Melissa's Wild Nettle & Salmon soup
This soup is quick and easy to make!
You can also use spinach if you don't have nettles near you. Stinging nettles will NOT sting you when steamed/boiled or otherwise properly cooked & are more nutritious than spinach!
First: Use gloves to harvest wild nettles(Urtica dioica.) Research plant at usda.gov plants database first if you don't know it.
For tenderest, most succulent taste harvest only tips and first row of leaves. Cut with a sharp knife/scissors so plant continues growing. (sustainable harvest!)
Nettles like spinach will shrink when cooked so harvest a bagful! Rinse nettles in colander with water. Finely chop nettles into small bits... I use a 2 gallon pot and put about 1 gallon worth of nettles in this...(loosely packed)
Cook 2-3 organic Yukon gold potatoes and 1-2 organic red/white onions or scallions by barely covering them in boiling water for about 10 minutes with 1 t salt, 1t fresh ground pepper, 1/2 t dill, 1 teas fresh parsley and a little oregano (about 1/2 t).
Turn heat down to a low simmer. Add chopped garlic (as much as desired) and nettles while water is still simmering, not boiling.. After 3-4 minutes add 1 pound of smoked salmon in bite sized little bits. Stir. Add 1 quart of organic regular milk , or half 'n half or cream (depending on how fattening and tasty you want it to be! + Fattening =better taste!) Add also a 1T of organic butter for delicious flavor enhancement, and 2 cups of extra sharp cheddar cheese.
Keep stirring this together on low heat to prevent scorching until nettles are still bright green but look "limp" rather than "hairy"....about another 3-4 minutes.
Serve immediately with fresh, crusty artisan/sourdough/other wonderful fresh baked bread, a salad and sparkly juice or your favorite wine! Bon appetite!