Lesson 7

Nettle Soup
Collect nettles early in the spring, using gloves, when the leaves
are about an inch long.

2 quarts rinsed nettle leaves

1½ quarts water
2 Tbsp butter or oil
3 Tbsp flour
1-2 ounces chopped scallions/ onion/ garlic, as desired
Vegetable broth or seasoning to taste
Salt and pepper

Handle nettles with kitchen gloves. Simmer nettle leaves until

tender. Strain. Reserve liquid. Blend nettles with scallions in
blender. Melt butter in pan. Stir in flour, cooking into a roux.
Add nettle water while stirring. Add blended nettle/ scallion
mixture. Add seasoning. Simmer until well cooked.

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© 2011 K.P. Khalsa, Design by LearningHerbs.com, LLC
 Curried Watercress

4 Tbs corn oil, peanut oil, sesame oil, or olive oil

9 cups watercress or other bitter greens, chopped
4-1/2 tsp garlic, chopped
1-1/2 cups water
3/4 cup silken (the softest variety) tofu
2 Tbs mellow (light-colored) miso
1-1/2 Tbs lime juice (sub lemon juice)
1-1/2 Tbs curry powder, or to taste

1. Sauté the watercress and garlic in the oil 10 minutes.

2. Meanwhile, puree the remaining ingredients in a blender.
3. Add the puree to the watercress, bring to a boil, reduce
the heat to low, cover, and simmer 10 minutes.

Serves 6

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© 2011 K.P. Khalsa, Design by LearningHerbs.com, LLC