Imbolc Easy Nettle and Potato Soup
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We don’t make a huge feast for Imbolc, preferring a small gathering of friends over for lunch. So the food is usually pretty simple - a simple salad of greens, both wild harvested and from the indoor salad tower, followed by a warm and hearty potato soup and some freshly fried bannock bread. For dessert I love to serve my dandy lemon poppy bunt cake with tea.
Easy Imbolc Potato Nettle Soup Recipe
The nettles are optional, but continue the idea of freshly wild harvested spring greens. Remember to harvest safely and responsibly. To learn more about wildcrafting, check out Unit 3, Lesson 9 of the Basic Witchy Brews course!
Ingredients:
6 large, gold potatoes, pealed and diced into approximately 1/2” cubes
1 yellow onion, chopped
3 garlic cloves, minced
2 TBSP butter
4 cups broth - I use vegetable or organic chicken broth
2 cups of whole milk
1 cup heavy cream
salt and pepper to taste
2 cups chopped, fresh nettle
Optional toppings:
Fresh chives, chopped
Shredded cheddar cheese
chopped bacon
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Instructions:
Peel and cube the potatoes into small pieces, wash and chop the nettles, removing the stems, dice the onion.
Heat butter in a large Dutch oven or cooking cauldron.
Saute the onions and garlic until transparent and tender.
Add broth, potatoes, salt and pepper and bring to a simmer. Cook about 10 minutes until potatoes are tender.
Blend with an immersion blender, leaving a few larger chunks of potato.
Whisk in milk and cream. Add in the nettles and bring back to a simmer, continuing to whisk. This is a great time to recite any incantations or affirmations over your soup.
When the nettles are wilted and turning a darker green the soup is ready to enjoy.
Top with fresh chives and cheddar cheese and enjoy! Remember Imbolc is a perfect time to bow our heads in gratitude for the changing of the seasons, the return of the sun, and the bounty of Spring.
