Nettle Cream Soup (Irish)

The most common Irish culinary use for nettles, which have a pleasant spinachy flavour, is in soup. This version comes from Giana Ferguson, the master cheese maker from Gubbeen in County Cork. To avoid the nettles' sting, she says, wear rubber gloves when handling them, and snip the tips and tender leaves with scissors (they lose their sharpness and toxicity completely when cooked). In America, unless you're an accomplished forager, look for nettles in farmers' markets in the spring and early summer.

2 Tbsp. butter
1 onion, chopped
7 cups chicken stock or duck stock (1.7 L)
2 medium russet potatoes, chopped
1 leek, chopped, white and light green parts only
3 cups young nettle tips and tender leaves, tightly packed (~ ¼ lb/125 g)
sea salt
black pepper, freshly ground
2 Tbsp. lemon juice, freshly squeezed
½ cup heavy cream (120 mL)

Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring frequently, until it softens, 6-8 minutes. Add the stock, potatoes, and leek. Bring to a boil, then reduce the heat to medium Low and simmer for about 15 minutes, or until the potatoes are soft.

Add the nettles, season generously with salt and pepper, increase the heat to medium, and cook until the nettles are soft, 5-7 minutes.

Remove the soup from the heat and allow to cool slightly. Working in batches if necessary, purée in a food processor or blender, transferring to a bowl as each batch is done. Wipe out the pot and return the soup to it. Heat the soup through over medium heat, then stir in the lemon juice, freshly squeezed and (if using) cream.

Makes 6-8 servings.