Be sure to wear heavy gloves when removing the nettle leaves from the stems. If you can't find nettle leaves, you can substitute Swiss chard or spinach with delicious results.
- Servings: 8
Source: Martha Stewart Living, April 2007
- 3 medium russet potatoes (about 1 3/4 pounds), peeled
- Coarse salt
- 9 tablespoons unsalted butter
- 6 tablespoons olive oil
- 3 medium red onions, finely chopped
- 8 cups packed nettle leaves
- 8 cups homemade or low-sodium store-bought chicken stock
- Heavy cream, for drizzling
- Freshly ground pepper
Place potatoes in a medium pot, and cover with cold water by about 2 inches; add 1 tablespoon salt. Bring to a boil, and cook until potatoes are tender, about 25 minutes. Drain; let cool completely. Cut into 1/4-inch dice; set aside.
Melt butter with the oil in a large pot over medium heat. Add onions and nettle leaves; cook, stirring often, until onions are softened but not browned, about 5 minutes. Add stock, 3/4 cup water, and 1 tablespoon salt; stir to combine. Simmer, stirring occasionally, until nettle leaves have softened, about 30 minutes. Let cool slightly.
Using an immersion blender or a food processor, puree soup until smooth (use caution when pureeing hot liquids in a food processor). Reheat soup over low heat. Divide among serving bowls. Garnish with the potatoes, and drizzle with cream. Season with pepper, and serve.