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.
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.
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