Prep time: 15 minutes
Cook time: 20 minutes
2 tablespoons butter, divided
1 onion, chopped
1 teaspoon salt, plus more to taste
1 pound potatoes, peeled and chopped
6 cups chicken or vegetable broth, or water
1/2 pound stinging nettles
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream (optional)
Sour cream, yogurt, or horseradish cream (optional)
In a large pot, melt 1 tablespoon butter over medium-high heat. Add onion and 1 teaspoon salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 tablespoon butter, pepper, and nutmeg.
Puree soup with an immersion blender or in a blender or food processor in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
Stir in cream, if using. Season to taste with additional salt and pepper, if you like. Serve hot, garnished with sour cream, yogurt, or horseradish cream. Makes 4 to 6 servings.
We thank LocalFoods.About.com for this recipe.