Sunchoke Ramp and Nettle Soup (adapted from

June 3rd, 2010 § 0 comments § permalink

Serves 4


1 lb sunchokes, peeled and roughly chopped
3 cups vegetable or chicken stock (preferable home made)
1 lb ramps, roughly chopped
5 oz stinging nettles*, cleaned and blanched
¼ cup fresh mint leaves, chopped
½ cup fresh flat leaf parsley leaves
salt & pepper to taste
dollop of crème fraiche for garnish


Add the sunchokes and stock to a stockpot. Cover and simmer over low heat for about an hour, or until the sunchokes are very tender.

Add the ramps, nettles, mint and parsely, and cook for another minute or two until the ramps are a bright green in color and the nettles are warmed through.

Transfer to a blender and blend the nettle soup until smooth and bright green. Salt to taste then pour the green soup into 4 small soup bowls.

Top with a dollop of crème fraiche per bowl and serve with some crusty bread, toasted and rubbed with a raw clove of garlic.

Smoothalicious with Nettles & Mint

June 3rd, 2010 § 0 comments § permalink

Serves 1


10 soaked almonds, soaked overnight & skins removed
4 soaked dates in 2 cups water, overnight & their soaked water
1 large banana, banana
½ fist full (gloved!) of tender, young nettle leaves*
½ fist full of fresh mint leaves


Blend all ingredients together for a thick smoothie, one you can eat with a spoon.  To thin add a little filtered water.

*Nettle leaves contain stinging hairs called trichomes, whose tips come off when touched transforming the hair into a needle that will inject several chemicals causing a sting followed by welts!  Once heated and cooked, the chemicals are inactive.

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