Nettle soup

Dev’s Nettle Soup

 1 quart dry packed fresh Nettle leaves

 1 quart simmering vegetable stock

 2 cloves garlic, lightly smashed

 2 Tablespoons olive oil

 Salt and pepper

 Bring a large pot of salted water to a rolling boil.

 Carefully blanch the nettle leaves for a minute.

 Strain the leaves and shock them in ice water to cool down.

 Squeeze out most of the water.

 Finely chop the cooled Nettles and keep them aside.

 Gently sauté the garlic in olive oil for about a minute, be sure not to burn the garlic during this procedure. 

 Add nettles and sauté for a further 5 minutes.

 Add the stock and bring it to a boil.

 Reduce to a simmer and cook for 20-30 minutes.

 Season with salt & black pepper.

 Puree the soup with an immersion blender or standard blender until smooth.