Eating my weeds, Nettle Soup, ouch, with goat yogurt

Stinging nettles need to be tamed before you can eat them. How do you tame these prickly, rash-producing tangles? Easy. You cook them. Here they are simply added to an easy, super-nutritious, and delicious spring soup.

Like all soups, this one tastes best when made withhomemade stock (but works just fine with store-bought broth or even plain old-fashioned water).

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• 2 Tbsp. butter, divided
• 1 onion, chopped
• 1 tsp. salt, plus more to taste
• 1 lb. potatoes, peeled and chopped
• 6 cups chicken or vegetable broth, or water
• 1/2 lb. stinging nettles
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. freshly grated nutmeg
• 1/2 cup heavy cream (optional)
• Sour cream, yogurt, or Horseradish Cream (optional)

Preparation:

1. In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
2. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.
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, yogurt.

Makes 4 to 6 servings Stinging Nettles Soup

thank you to http://localfoods.about.com