In France this soup is known as Soupe aux orties.
The nettles were harvested from our very own nettle patch by the creek in the forest.
4 medium potatoes
1 stick butter
1 32oz container of chicken stock
8oz (roughly) of cleaned nettles – can substitute spinach or other greens in a pinch
In a heavy deep pan melt butter and saute onions until translucent.
Add cubed potatoes and fry for a few minutes, then add stock and cover.
Simmer slowly until potatoes are done, but do not boil.
When potatoes are tender, turn up heat and bring to a slow boil, add nettles on top and replace lid.
In a minute, open and stir. Turn heat back down slightly.
Cover and let cook for 4 minutes or so, just until nettles have softened but are still bright green.
When done, blend until velvety smooth and serve with creme fraiche and a sprinkling of sea salt.
Note: use caution when harvesting and cleaning nettles. 30 seconds in boiling broth is enough time to take away the sting and make the nettles safe to eat.
This post is also available in: French