Stinging Nettle Soup

Courtney Denning posted this link, http://www.flickr.com/photos/crooked_ed/138250251/in/set-72057594074700421/ , for a tasty Nettle Soup. A lot of people are aware of how nutritious and tasty they can be. Stinging nettle has been used for hundreds of years to treat rheumatism (disorders of the muscles and joints), eczema, arthritis, gout, and anemia.

Ingredients:

• 40g (about 1/2 lb.) young nettle heads (stalks removed)
• 1 large leek
• 2 cloves of garlic
• 1 stick of celery
• 2 potatoes
• 750ml ( about 1&1/2 pints) of organic vegetable stock
• 1 Tbl. Olive oil
• sea salt and cracked black pepper (to taste)
• Serve with sour cream and buttered croutons

Directions:

1. In a large pot, put in olive oil over medium-high heat. Add onion. Cook, stirring occasionally, until onions are soft, about 3 minutes.
2. Add potatoes and stock and bring to a boil. Reduce heat to maintain a low, steady simmer and cook 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes. Adjust seasoning.
   
4. Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
5. Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
6. Serve hot, garnished with sour cream or yogurt, and croutons.

Servings: 4-6