The Galiano Club

These recipes are from Nettlefest 2008, a celebration by the Galiano Community Food Program.

WILD NETTLE AND POTATO SOUP.  Serves 8.
4 tablespoons olive oil, 2 cups chopped onions, 2 pounds Yukon Gold potatoes,peeled, cut into 1-inch pieces, 8 cups (or more) water, 2 bay leaves, 1/2teaspoon dried crushed red pepper, 4 garlic cloves, minced, 15 oz. (300g) freshnettle leaves, stems trimmed (use gloves !), Sour cream and choppedparsley for garnish.

-Heat 4 tablespoons oil in heavy large pot over medium heat.Add onions and sauté until tender and golden, about 8 minutes. Add potatoes;sauté 3 minutes. Add garlic and sauté for another 2 minutes.

-Add 8 cups water, bay leaves and crushed red pepper. Bring toboil. Reduce heat. Simmer until potatoes are tender, about 20 minutes. Addnettle leaves just before blending to preserve brightness.

Galiano community: enthusiastic, resourceful, and committed to food programs.