|Early Purple Dead Nettle|
Purple Dead Nettle Soup
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)
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!