Embrace the flavors of spring with this unique and nourishing Spring Thistle Soup, a delightful way to utilize the tender young thistle leaves that flourish during the season. Rich in nutrients and beautifully creamy, this soup combines the earthiness of potatoes with the subtle bitterness of thistle, creating a comforting dish that’s perfect for warming up on cool spring days.
Ingredients
- 8-10 cups packed young thistle leaves
- 4 large Russet potatoes
- 2 tsp salt
- 3 large onions
- 1/2 c butter
- 6 Tbs olive oil
- salt and pepper to taste
- cream
Instructions
- Wearing leather gloves, cut young thistle leaves in spring to fill a large basket, to make 8-10 cups packed. Wash & drain.
- Peel 4 large Russet potatoes. Cover them in large pot with 2” of water (about 8 c) + 2 tsp salt.
- Simmer for 30 mins.
- Remove 3 potatoes; cool, dice, set aside.
- Mash the remaining potato in the pot.
- In separate large pot (2 gal), sauté 3 large onions (minced) in 1/2 c butter (1 stick) + 6 Tbs olive oil.
- Add washed Thistle leaves; cook 5 mins, stirring.
- Add the potato stock from other pot; should be about 8 cups (adjust if needed with more water). Bring to boil; simmer covered 30 mins (stirring a few times).
- Process in batches in blender, 3 cups at a time or with immersion blender.
- Add salt and pepper to taste.
- Garnish with cubed potatoes , and drizzle with cream.
**Leaves can be about 3”-8”, so I make this soup for a few weeks as the plant grows.
Aprile's Kitchen 