Nettle Sprout Soup

Nettle Sprout Soup

1. Wear gloves and carefully pick the nettle shoots.

2. Rinse with water.

3. Put it in salted boiling water and blanch it for 30 seconds to 1 minute, drain the water, and rinse with cold water.

4. Squeeze the water and chop (you can also put it in a blender and whipped into a puree) The garlic is also finely chopped.

5. Heat the oil in a small pot and fry the pesto garlic.

6. Add nettle leaves and stir fry for 1 minute.

7. Add chicken broth and simmer for 8-10 minutes.

8. Add the cooked chickpeas, mix well, and the pan is ready.

Tips:

Note: The sting hairs on the stems and leaves of nettles are toxic (allergic reactions). Once touched, they are as painful as a bee sting. Its toxicity can cause irritant dermatitis immediately after skin contact, such as itching, severe burns, redness, etc. . So be sure to wear gloves when picking nettles. I cut the sprout with scissors with gloves.