Page 172 - 2019TOHCookbook

CHEF JODY ADAMS | SERVES 4
NOTE: *Nettles are stinging and will get into your skin if you do not use gloves when they are uncooked. Once cooked, they are fine. I use doubled layered medical gloves available at the pharmacy. You will need about 1 pound of nettles to get 5 ounces of leaves. Remove the leaves from the stems and discard the stems.
NETTLE PUREE
INGREDIENTS
5 oz. nettle* or spinach leaves—about 1 lb. with stems 1 oz. basil leaves, washed
Kosher salt and freshly ground white pepper
1⁄2 tsp. finely minced garlic
Blanching water as needed
INSTRUCTIONS
1. Using gloves, wash and drain the nettle leaves.
2. Set up a bowl of ice waster and put a colander into the bowl for cooling the greens. That way you won’t have to pick through the ice cubes to remove the greens.
3. Bring a large pot of water to a boil. Season with salt. Add the basil and blanch for 30 seconds. Scoop out and plunge into ice water.
4. Add the nettles to the boiling water and blanch 2 minutes and plunge into the ice water.
5. NOTE: Save the blanching water for the puree and the soup.
6. Drain greens, and squeeze to remove most of the water.
7. Put greens and garlic in a food processor or blender. Add 1⁄4 cup blanching water and puree. Add more water as needed to make a smooth puree. It should be like a paste.
8. Season with salt and pepper to taste.
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MUSSEL, BEAN & STINGING NETTLE SOUP