2 cups nettle leaves
2 tablespoons butter
1 teaspoon minced onion
4 cups chicken broth
salt
lemon or sour cream, salted
To pick the nettles us a pair of gloves and a pair of shears. Pick enough so that you will have 2 cups of the tender top leaves, firmly packed. Pour boiling water over the leaves to remove the sting. Drain and chop. Melt the butter in a saucepan and saute the onion for a minute or two, being careful not to brown. Add the broth and the nettles, and salt to taste. (I like to run the soup through the blender for a second or two.) Simmer for a few minutes. Serve topped with either a lemon slice of a spoonful of salted sour cream per portion.
Serves: 4
