Nettle Soup

Makes: 6-8 servings
Nettles tingle your tastebuds in this creamy soup
Ingredients:
- 2 tbsp butter plus a little olive oil
- 2 onions (or 8 leeks), chopped
- 4 bay leaves
- 8 medium potatoes, chopped
- 8 cups tender nettle tops, rinsed in large bowl
- 4 cups milk or milk alternative (e.g. soy, rice or almond).
- 2 bulbs roasted garlic (optional)
- Salt and pepper to taste
- Garnish with parsley, yogurt or croutons (option)
Instructions:
- Sauté the onions (or leeks) with the bay leaves in butter and oil until softened.
- Add, potatoes, just cover with water and season with salt and pepper. Bring to a boil, reduce heat, and cook until the potatoes are soft.
- Add nettles using tongs and cook until greens are wilted (about 10 mins)
- Squeeze in garlic.
- Remove bay leaves, puree in blender.
- Return to medium heat, slowly adding milk. Do not allow the soup to boil as it may curdle.
Taken from: "The Zero-Mile Diet: A year Round Guide to Growing Organic Food", by C. Herriot (2010)