INGREDIENTS- 1/2-2/3 cup diced leek and/or spring onion, white and pale green parts
- 1 TBSP organic butter (I used cultured butter)
- 2 TBSP organic olive oil (use all olive oil for vegan/dairy-free)
- 1 lb fresh nettles or other non-sulfurous green, such as spinach, or even lettuces
- 48 oz bone broth (or any other broth, or water)
- 1 cup cashews, soaked for at least a few hours but preferably overnight
- 1/2 tsp thyme
- 1/4 tsp nutmeg + extra for garnish
- 2 tsp Maldon smoked salt (if you have it)
- 2 heaped tsp chopped preserved lemon (or 2 tsp lemon juice or apple cider vinegar)
- salt + pepper to taste
DIRECTIONS
In a large, heavy-bottomed stockpot, heat butter and/or olive oil.
Saute the leeks and/or spring onion (or whatever onion-y item you have!)
until soft and fragrant.
Meanwhile, wearing gloves, remove the nettles from their stems and rinse
well. Toss the nettles into the pot and mix thoroughly with the sauteed
leek mixture. Saute over medium heat for a few minutes until the
nettles start to wilt.
Add broth, preserved lemon, smoked salt and spices. (If you don't have
the preserved lemon, don't add the lemon juice or ACV yet--you'll at the
end). Bring to a gentle simmer. Simmer for 10-15 minutes.
Turn off heat and allow to stand for a few minutes.
Add cashews, and then working in batches, puree in a high speed blended
until creamy.
Add salt and pepper to taste, along with lemon juice or ACV and extra
collagen, if desired. Garnish with a little freshly grated nutmeg.