Asparagus, Sour Tsunami & Wild Nettle

Being trapped inside during the winter (or a pandemic), we all yearn for the sunshine and the edible spring commodities that pop up everywhere from our backyards to the forested trails we regularly hike. For me it must be the young, tender, nutrient-dense shoots of most spring things, especially the greens.

As a longtime purveyor of fine greens and a farm-to-fork driven chef, I’ve been patiently waiting through the cold months to nab the nettle tips and asparagus shoots the spring has to offer. Wild stinging nettles are extremely common and found in almost every damp corner of the United States and Canada. They have been consumed for thousands of years without anyone getting stung or a burr in their throat (just saying). Most people are apprehensive to eat wild nettles because of the wicked stings they received as children playing in the thicket. I forego those silly thoughts to know that wild nettles are more nutrient dense than almost anything in your grocery store’s selection of fresh greens.

Combining the asparagus, fresh hemp leaves, and wild nettles in the velvety smooth representation of spring allows you to get a bowl full of nutrients your body needs after suffering some time without the sun. If you are feeling super fancy pants, save the tips of the asparagus and use them as a garnish in your soup as well, or truly splurge and serve it with some butter poached crab meat.

Either way, I hope you will enjoy the simplicity, the nutrients, and the potential to get outside in the sunshine of the season. Forage for some wild stinging nettles, visit your local farmers market or check your secret wild asparagus spot along the creek.

Side note confessions of a chef – I truly feel bad all these years later knowing that I used to sell this soup sans the hemp and fancy crab garnish for $8 a bowl.

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More recipes from Chef Sebastian Carosi:

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Recipe: Spring Asparagus + Sour Tsunami + Wild Nettle Soup

PREP TIME: 20 minutes
WAIT TIME: 45 minutes
YIELD: ¬6-8 bowls
TOTAL THC/CBD: Depends on the potency of the cannabis used
STATUS: Spring soup

Equipment Needed

• Chef’s knife
• Cutting board
• Medium stockpot
• Large spoon
• Vegetable peeler
• High speed blender
• Small mixing bowl
• Small whisk
• Serving bowls

Ingredients

Soup

• ½ cup butter
• 1 carrot (peeled, diced)
• ½ large onion (peeled, diced)
• 5 cloves of garlic
• 1 lb asparagus (bottoms trimmed, diced)
• 2 medium white potatoes (peeled, diced)
• ½ lb fresh spinach (washed)
• ½ lb wild nettles (washed)
• 4 oz fresh hemp leaves (washed)
• 1 tbsp sea salt flakes
• 1 tsp cracked black pepper
• ½ cup all-purpose flour
• 2 qts stock (vegetable or chicken)

Garnish

• 1 cup whipped cream
• 1 tbsp lemon rasp
• 1 tsp wild fennel pollen

Instructions

1. In a medium stockpot, start the carrot, onion, and garlic in the butter over medium heat.
2. Add flour to form roux.
3. Add the stock, stir well to get all bits off bottom of pot.
4. Add ½ the nettles, the asparagus, and potatoes to simmer on medium for 15 minutes. Stirring occasionally.
5. Season with salt and pepper.
6. Add the remaining nettles and simmer for an additional 10 minutes.
7. Adjust salt and pepper.
8. Puree in a blender until smooth.
9. For the garnish, mix the whip cream and lemon zest.
10. Garnish soup with lemon whipped cream, hemp seed oil, wild fennel pollen and an edible flower or two.

Enjoy hot or cold.