Thistle Soup

Thistle, though thorny and abominable at first glance, can be easily cultivated. It tastes like celery when cooked.

How to harvest field thistle:
Wear gardening gloves! Hold the spiny tip of the thistle and use a sharp knife to cut off the prickly leaves until you've reached the stem. Gather as many as you like! When you're back from the wild, you will also want to use a knife or peeler to pareoff the woody outer skin. Inside you'll find a succulent celery-like pith. Delicious! You can eat it raw, or make this oup.

Thistle Soup Recipe

1 small onion
1 small potato
2 carrots
4 large nettle stalks
3 tablespoons olive oil
2 cloves of garlic, chopped
5 cups of vegetable broth
1/2 cup cooked brown rice

Slice the onion and sautée it in the olive oil. Add in the potato, carrots, celery and nettle. Sauté these all together for about ten minutes, then stir in the garlic and add the stock. Add in the cooked brown rice stir for just a few more minutes, until carrot and potatoes are cooked through. Remove from heat and enjoy!