Purple Dead Nettle Soup!

Early Purple Dead Nettle

One of the first early spring edibles is Purple Dead Nettle, Lamium purpureum, in the Lamiaceae family (mint).  You can use it in salads or as a spring vegetable.  However, it does have tiny hairs on the surface which gives it a texture problem for many.  One way to use it that removes that issue is in a pureed soup.  You can have the many nutritional benefits (high in iron, vitamins and fiber as well as having antimicrobial and antifungal properties) and still enjoy the meal!

Purple Dead Nettle Soup

Ingredients:

2 cups fresh purple dead nettle leaves and flowers
2 tablespoons flour
2 tablespoons butter
1 onion, chopped fine
3 cups milk
salt and pepper
fresh parsley to garnish (optional)

Directions:

Parboil dead nettle in lightly salted water for 5 minutes.  Strain.

Meanwhile, add butter to pan and fry onions until translucent (not browned), about five minutes.  Add flour and mix until combined.  Add milk and stir until smooth.  Simmer five minutes.

Add strained nettle to food processor or blender.  Blend until pureed.  Combine with milk mixture. Stir and heat through.  Season with salt and pepper to taste.  Ladle into bowls and garnish with fresh parsley.

Great served with grilled cheese sandwiches!