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CREAMY
NETTLE AND POTATO SOUP
At
Manka's Inverness Lodge, in Inverness, California,
chef Daniel DeLong uses local wild stinging
nettles to give a tangy flavor to this light,
creamy soup. Because nettles are prickly,
use gloves while working with them. If nettles
are unavailable, substitute fresh spinach
or a combination of parsley and sorrel.
6
tablespoons unsalted butter
4 medium shallots, coarsely chopped
4 celery ribs, coarsely chopped
1 large leek, white and tender green parts
only, halved lengthwise and thinly sliced
1 1/4 pounds Yukon gold potatoes, peeled
and cut into 1/4-inch dice
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 1/4 cups water
Bouquet garni, made with 1 thyme sprig,
1 tarragon sprig and 1 bay leaf, tied with
kitchen string
1/2 cup heavy cream
10 ounces nettles or spinach or 1 bunch
(5 ounces) flat-leaf parsley and 1 bunch
(4 ounces) sorrel, stems and tough ribs
removed
Salt and freshly ground white pepper
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Melt
4 tablespoons of the butter in a large, heavy
saucepan. Add the shallots, celery, leek and potatoes,
cover and cook over moderately low heat, stirring
occasionally, until softened, about 8 minutes.
Add the wine and lemon juice and cook over high
heat until evaporated. Add 4 cups of the water
and the bouquet garni and bring to a simmer. Cover
and cook over moderately low heat until the vegetables
are tender, about 15 minutes. Discard the bouquet
garni.
Working
in batches, puree the soup in a blender or food
processor until smooth. Strain the soup into a
clean saucepan through a fine sieve. Stir in the
heavy cream.
Bring
a medium saucepan of salted water to a boil. Add
the nettles and cook just until wilted. Drain
the nettles and immediately plunge them into a
medium bowl of ice water. Transfer the nettles
to the blender or food processor and puree them
with the remaining 1/4 cup of water. Strain the
nettle puree into the soup and season with salt
and white pepper. Bring the soup to a simmer over
low heat, stir in the remaining 2 tablespoons
of butter until melted and serve the soup right
away.
6
servings.
MAKE
AHEAD: The soup can be refrigerated for 2 days.
[Food
& Wine, May 2001]
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