Greek cuisine is known for its use of simple ingredients, which aim to celebrate the purity of flavor. The secret? It lies in the bountiful use of wild herbs, the unsung heroes infusing dishes with nature’s essence.
Nettle is one of those ingredients as its versatile nature gives rise to a myriad of culinary possibilities. From vibrant salads bursting with freshness to being the star of a delicate wild herb pita, it’s a herb that adds a touch of earthy goodness to every bite.
Journeying to Rhodes, the very essence of simplicity and flavor unveils itself in a pot of soup. Here, nettles take center stage, crafting a broth of tradition and health. This nourishing soup stands as an ideal companion for those seeking a wholesome diet or observing the numerous Greek Orthodox fasting days.
Tsouknidosoupa: Nettle soup from Rhodes
Print RecipeIngredients
- 17.6 oz (500g) young nettle leaves
- 5.3 oz (150g) corn flour
- 2 fl oz (50ml) olive oil
- 5-6 peppercorns
- Coarse sea salt
- Juice of one lemon
Instructions
- Clean the nettles from their branches and wash them carefully under running water.
- Bring plenty of water to a boil and add the nettles for 5-7 minutes.
- When the nettles are ready collect a glass of water (250ml) from the pot.
- Pour the nettles into a sieve and let them drain.
- When the nettles are drained, add them to a blender and puree them. Add a little bit of water if necessary.
- Drizzle olive oil into a saucepan and let it simmer over medium heat.
- Add the peppercorns, the lemon juice, the nettle puree and the glass of water you saved from before.
- While stirring add the corn flour and then the olive oil along with some salt and pepper. If needed add more water.
- Simmer for about 20-25 minutes while stirring.
- Serve with some drizzled olive oil and lemon juice.
