{"id":3062,"date":"2013-02-18T19:56:41","date_gmt":"2013-02-19T03:56:41","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3062"},"modified":"2013-05-30T20:00:32","modified_gmt":"2013-05-31T03:00:32","slug":"nettle-green-garlic-soup-olive-oil-poached-egg-bacon","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/nettle-green-garlic-soup-olive-oil-poached-egg-bacon\/","title":{"rendered":"Nettle & Green Garlic Soup, Olive Oil Poached Egg, Bacon"},"content":{"rendered":"

It’s Spring!<\/p>\n

\"DSC_0090\"<\/a><\/p>\n

Nettle & Green Garlic Soup with Olive Oil Poached Farm Egg on Grilled Bread & Bacon<\/p>\n<\/div>\n

Green garlic is one of my favorite ingredients and it is only available for a short time in the beginning of Spring. I’ve only seen it sold at farmer’s markets and it should be hitting the stalls in the next few weeks. Green garlic looks like a thick green onion and it adds subtle garlic flavor & depth without overpowering. They are fabulous for soups and pur\u00e9es.<\/p>\n

Nettles grow abundantly in the forests and along riverbeds. Heck, nettles grow just about everywhere! I’ve even seen them growing out of planters in San Francisco. But there’s a reason they’re called stinging nettles<\/em> so pick with gloves on and use tongs while cooking. If you can get past the sting, they have a nice spinachy-hay flavor and they are packed with antioxidants. I like to blanch them first to remove the sting but also to preserve as much nutrition as possible.<\/p>\n

Here’s an old post on why it’s\u00a0necessary to be careful!<\/a>\u00a0with nettles (OUCHY OUCHERSON!)<\/p>\n

\"DSC_0001\"<\/a><\/p>\n

Green Garlic & Nettles<\/p>\n<\/div>\n

The farm egg is poached in extra virgin olive oil. This tasty technique was recently introduced to me by my friend Kat, who also happens to be an extraordinary events planner and in her spare time (ha!) the General Manager of a well known restaurant in SF. She thought it was so delicious that she actually bought me a bottle of really expensive olive oil so I could test out the method for myself. And you know what? It is soooooo<\/em> good \u2013 THANKS KAT!<\/p>\n

If you’re a poached egg lover, you gotta try this. Use a good extra virgin olive oil because it ads to the flavor. The eggs poach a little more flat than if dropped in water (see picture?) but the the heavy consistency of olive oil keeps the white tender and shapely. And the flavor \u2013 Woweee! \u2013 much better than water.<\/p>\n

\"Nettle<\/a><\/p>\n

Nettle & Green Garlic Soup<\/p>\n<\/div>\n

\n
\n
\n
\n
\u00a0“Better to be a nettle in the side of your friend than his echo.” Ralph Waldo Emerson<\/em><\/div>\n
<\/div>\n<\/div>\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It’s Spring! Green garlic is one of my favorite ingredients and it is only available for a short time in the beginning of Spring. I’ve only seen it… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676,681],"tags":[26,762,173,228,230,243,245,950,283,290,951,952,323,836,404,411,412,425,949,466,476,502,510,511,579,699,618,953],"class_list":["post-3062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","category-vegetables-recipes-2","tag-amy","tag-amy-glaze","tag-cook","tag-egg","tag-eggs","tag-farm","tag-featured","tag-garlic","tag-glaze","tag-green","tag-handle","tag-healthy","tag-how","tag-image","tag-ms-glaze","tag-nettle","tag-nettles","tag-oil","tag-olive","tag-pick","tag-poached","tag-puree","tag-recipe","tag-recipes","tag-soup","tag-spring","tag-to","tag-vibrant"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/02\/DSC_0090.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-No","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3062"}],"version-history":[{"count":31,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3062\/revisions"}],"predecessor-version":[{"id":3130,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3062\/revisions\/3130"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3063"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3062"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}