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Stinging Nettle, Lovage, and Mussel Soup
 Ingredients (6 servings):
- 4 ounces young stinging nettle leaves (handle with gloves when raw)
- 2 pounds small live mussels
- ½ cup dry white wine
- 2 tablespoons butter
- 2 cups thinly sliced leek
- 2 cups chicken stock
- 1 tablespoon white rice
- ¼ cup young lovage leaves
- Salt and freshly ground black pepper
- Crème fraiche for garnish
Instructions:
Boil the nettles in a large pot of salted boiling water for 2 minutes. Drain, rinse under cold water, and squeeze dry.
Put the mussels and wine in a large pot with a tight fitting lid. Place over high heat until the mussels open, about 4 minutes. Drain the mussels, reserving the liquid, and remove the meat from the shells. You should have about 2 cups liquid. If there is less, add chicken stock to come to 2 cups.
Cook the leek in the butter over medium heat in a large saucepan until softened. Add the mussel liquid, chicken stock, and rice. Cover and cook at an even simmer for about 30 minutes, or until the rice is very soft. Stir in the lovage. Puree the soup in small batches in a blender until very smooth. Return to the pan and bring it back to a simmer. Taste and add pepper and additional salt if needed. Stir in the reserved mussels. Ladle into warm bowls and drizzle with crème
fraiche.
Copyright 2003 © Jerry Traunfeld
Photography by John Granen
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