Ingredients

• 1 quart chicken broth
• 15 cups fresh nettles loosely packed, prepared
• 1 young garlic shoot chopped finely
• 3 small shallots minced
• 3 tablespoons unsalted butter
• 8 cups filtered water
• ice enough for a plunge bath
• seasonings sea salt and freshly ground black pepper, to taste
• optional flavorings grated nutmeg and nettle blossoms for garnish
• Vegetable broth instead of chicken for a vegan variant
• Leeks or onions can replace shallots
• Olive oil can replace butter for those avoiding dairy

Directions

1. Bring 8 cups of water to a rolling boil in a large pot. Wearing gloves, submerge the nettles to blanch for about 1 minute. Immediately transfer to an ice bath to stop the cooking process. Drain and squeeze out excess water.
2. In a separate pot, melt butter over low heat. Add chopped shallots and garlic, sautéeing until translucent, about 3-5 minutes.
3. Add the blanched nettles, pour in the chicken broth, and bring to a simmer. Allow the soup to gently simmer for about 20 minutes, or until the nettles are very tender.
4. Remove from heat and carefully blend the soup until smooth. For extra smoothness, pass through a sieve. Return to the pot to reheat.
5. Season with salt, pepper, and optional nutmeg. Serve garnished with nettle blossoms if available.