Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 10 minutes prep; simmer 20 minutes
- Serves: 6
- Complexity: easy
Adapted from Stalking the Healthful Herbs, by Euell Gibbons (Hood, Alan C. & Company, Inc., 2005)
- 1 lunch-size paper bag of nettles
- 2 medium potatoes, diced
- 2 medium onions, roughly chopped
- 2 cups chicken or vegetable stock
- 1 cup milk
- Small knob of butter
- Salt and pepper
Wash the nettles in cold water and drain. Pat dry with a clean towel. Melt the butter in a saucepan over medium heat and add the onions, nettles, and potatoes. Stir to coat them with the butter and ‘sweat’ them in the saucepan for about 5 minutes. The nettles should be well wilted.
Pour the stock and the milk into the saucepan, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. Puree. Season to taste with salt and pepper. Serve garnished with sour cream.