These recipes are from Nettlefest 2008, a celebration by the Galiano Community Food Program.
WILD NETTLE AND POTATO SOUP.Â 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 glovesÂ !), Sour cream and choppedparsley for garnish.