Categories: Soup

Ingredients

• plastic vegetable bag full of nettles
• 2 T butter
• 1 c onion or scallion
• 1 small potato, thinly sliced
• 6 c chard leaves, thinly sliced
• sea salt and pepper
• 6 c vegetable stock, chicken stock or water
• 1/2 c cream

Directions

1. Bring 3 qts water to boil. Using tongs or gloves, plunge the nettles into a bowl of cold water and swish them back and forth, then drop in boiling water for 2 min.

2. Drain and chop corsley, discarding any large stems.

3. Melt butter in soup pot and add onion and potato.

4. Cook over med heat for 5 min.

5. Add chard, 1 1/2 t salt and stock.

6. Bring to boil, add nettles and simmer until potato is soft, 15-20 min.

7. Puree soup until smooth then return to stove.

8. Add cream, heat until hot.

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