Nettle Soup

Add salt to large pot filled with water and bring to a boil. Add nettles and cook for 1 to 2 minutes, until softened. Transfer nettles into ice bath. Drain in colander. Trim off and discard any coarse stems, then roughly chop nettles.

In large pot, heat oil over medium. Add next 4 ingredients and cook until soft, about 5 minutes.

Add next 4 ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes. Add nettles. If necessary, add enough water to cover nettles. Bring soup back to a simmer and cook until potatoes and nettles are tender, about 15 minutes.

Remove bay leaves. Puree soup in batches in blender (or use immersion blender). Return to pot. Stir in cream, salt and pepper. Garnish with chopped egg.

Serves 4.

Salt 2 tsp.

Fresh nettles 1 lb.

Olive oil 2 tbsp.

Shallots, finely chopped 1/4 cup

Onion, finely chopped 1/4 cup

Garlic clove, minced 2
Celery, chopped 1/2 cup
Potato, peeled and diced 1 lb.
Chicken broth 6 cups
Bay leaf 1 1
Thyme, chopped 1 tbsp. 15 mL
Cream 3 tbsp. 45 mL
Pepper 1/2 tsp. 2 mL
Salt 1/4 tsp. 1 mL
Hard boiled eggs, chopped 2 2