Leek and Nettle Soup Recipe
2 large (washed) potatoes cut up small with skin on
10 cups water
4 cups thinly sliced leeks
1/2 cup dried stinging nettle (or equivalent fresh)
Handful of fresh finely chopped dandelions
Handful of dried or fresh (washed) red clovers
2 tsp. of dried thyme (or equivalent fresh)
1 tsp. salt
1 tsp. pepper
3 tsp. garlic powder
3 tsp. dulce flakes (reserve one teaspoon for garnishing)
In one pot bring potatoes to a boil. Once par-boiled, drain and rinse.
In a large pot, pour in water, add stinging nettle. Bring to a boil. Lower temperature and add all remaining ingredients (including potatoes). Stir well. Simmer 30 minutes.
Place soup mixture in a blender and turn on low for 10-20 seconds. Pour into bowls and garnish with dulce flakes. (Garnish with fresh parsley as well if you have it!)
Edible Wilds in Recipe: Dandelion, Red Clover, Stinging Nettle
