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{{Wikifiedrecipe}}
 
{{Wikifiedrecipe}}
[[Image:image.jpg|right|thumb|]]
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==Description==
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== Description ==
 
Makes 4 to 6 servings.
 
Makes 4 to 6 servings.
   
==Ingredients==
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== Ingredients ==
 
* 3 tablespoons [[olive oil]]
 
* 3 tablespoons [[olive oil]]
 
* 1 [[yellow onion]], diced
 
* 1 [[yellow onion]], diced
 
* 1 [[leek]], white and pale green part only, cleaned and very thinly sliced
 
* 1 [[leek]], white and pale green part only, cleaned and very thinly sliced
* -- [[kosher salt]]
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* [[kosher salt]]
* 2 medium [[potatoes]], such as Yukon Gold or Yellow Finn, thinly sliced
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* 2 medium [[potato]]es, such as [[Yukon Gold potato|Yukon Gold]] or [[Yellow Finn]], thinly sliced
 
* 4 cups [[vegetable stock]]
 
* 4 cups [[vegetable stock]]
 
* 4 ounces stinging [[nettles]]
 
* 4 ounces stinging [[nettles]]
 
* 6 ounces [[sorrel]], large stems removed, sliced crosswise
 
* 6 ounces [[sorrel]], large stems removed, sliced crosswise
 
* 2 tablespoons minced fresh [[Italian parsley]]
 
* 2 tablespoons minced fresh [[Italian parsley]]
* -- [[black pepper]] in a mill
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* [[black pepper]] in a mill
* -- [[lemon]] wedges
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* [[lemon]] wedges
   
==Directions==
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== Directions ==
# Heat the [[olive oil]] in a medium soup pot set over low heat, add the [[Onion]] and cook until limp, about 7 minutes. Add the [[leek]], stir, season with [[salt]] and cook until the [[leek]] is wilted, about 7 to 8 minutes more.
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# Heat the [[olive oil]] in a medium soup pot set over low heat, add the [[onion]] and cook until limp, about 7 minutes.
# Add the [[potatoes]], season with [[salt]] and saute 3 to 4 minutes. Add the stock and 4 cups [[water]], increase the heat to medium and bring to a boil. Reduce the heat to low and simmer gently until the [[potatoes]] are tender, about 15 to 20 minutes.
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# Add the [[leek]], stir, season with [[salt]] and cook until the [[leek]] is wilted, about 7 to 8 minutes more.
# Meanwhile, fill a medium saucepan half full with [[water]] and add a tablespoon of [[salt]]. Bring to a boil over high heat and reduce the heat to medium. Using tongs, plunge the [[nettles]] into the [[water]], pushing them down so that they are completely submerged. Simmer 30 seconds.
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# Add the [[potato]]es, season with [[salt]] and saute 3 to 4 minutes.
# Use tongs to transfer the [[nettles]] to a colander. Shake off excess [[water]].
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# Add the stock and 4 cups [[water]], increase the heat to medium and bring to a boil.
# When the [[potatoes]] are tender, add the [[nettles]], [[sorrel]] and [[parsley]] and cook for 2 minutes. Puree with an immersion blender, taste, and season with [[salt]] and [[pepper]].
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# Reduce the heat to low and simmer gently until the [[potato]]es are tender, about 15 to 20 minutes.
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# Meanwhile, fill a medium saucepan half full with [[water]] and add a tablespoon of [[salt]].
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# Bring to a boil over high heat and reduce the heat to medium.
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# Using tongs, plunge the [[nettles]] into the [[water]], pushing them down so that they are completely submerged.
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# Simmer 30 seconds.
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# Use tongs to transfer the [[nettles]] to a colander.
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# Shake off excess [[water]].
  +
# When the [[potato]]es are tender, add the [[nettles]], [[sorrel]] and [[parsley]] and cook for 2 minutes.
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# Puree with an immersion blender, taste, and season with [[salt]] and [[pepper]].
 
# Serve immediately with [[lemon]] wedges alongside or cool in refrigerator for 2 hours and serve chilled.
 
# Serve immediately with [[lemon]] wedges alongside or cool in refrigerator for 2 hours and serve chilled.
   
[[Category:Jordanian Recipes]]
 
[[Category:Jordanian Soups]]
 
[[Category: Nettles Soup Recipes]][[Category: Boiled nettles Recipes]]
 
 
[[Category: Boiled Sorrel Recipes]][[Category: Sorrel Soup Recipes]]
 
 
[[Category:Italian parsley Recipes]]
 
[[Category:Italian parsley Recipes]]
[[category:vegetable stock Recipes]]
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[[Category:Jordanian Soups]]
[[category:pepper Recipes]]
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[[Category:Leek Recipes]]
[[category:yellow onion Recipes]]
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[[Category:Nettle Recipes]]
[[category:kosher salt Recipes]]
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[[Category:Recipes that need photos]]
[[category:olive oil Recipes]]
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[[Category:Sorrel Recipes]]
[[category:Potato Recipes]]
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[[Category:Vegetable stock and broth Recipes]]
[[category:parsley Recipes]]
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[[Category:Yellow onion Recipes]]
[[category:nettles Recipes]]
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[[Category:Yellow potato Recipes]]
[[category:pepper Recipes]]
 
[[category:sorrel Recipes]]
 
[[category:water Recipes]]
 
[[category:lemon Recipes]]
 
[[category:Onion Recipes]]
 
[[category:salt Recipes]]
 
[[category:leek Recipes]]
 

Latest revision as of 14:16, April 6, 2011


Description Edit

Makes 4 to 6 servings.

Ingredients Edit

Directions Edit

  1. Heat the olive oil in a medium soup pot set over low heat, add the onion and cook until limp, about 7 minutes.
  2. Add the leek, stir, season with salt and cook until the leek is wilted, about 7 to 8 minutes more.
  3. Add the potatoes, season with salt and saute 3 to 4 minutes.
  4. Add the stock and 4 cups water, increase the heat to medium and bring to a boil.
  5. Reduce the heat to low and simmer gently until the potatoes are tender, about 15 to 20 minutes.
  6. Meanwhile, fill a medium saucepan half full with water and add a tablespoon of salt.
  7. Bring to a boil over high heat and reduce the heat to medium.
  8. Using tongs, plunge the nettles into the water, pushing them down so that they are completely submerged.
  9. Simmer 30 seconds.
  10. Use tongs to transfer the nettles to a colander.
  11. Shake off excess water.
  12. When the potatoes are tender, add the nettles, sorrel and parsley and cook for 2 minutes.
  13. Puree with an immersion blender, taste, and season with salt and pepper.
  14. Serve immediately with lemon wedges alongside or cool in refrigerator for 2 hours and serve chilled.
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