The way to a man's heart is through his stomach. Płońsk 2014/15

Nettle Soup
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
-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)


Instructions:

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.

6. Serve hot, garnished with sour cream, yogurt, or Horseradish cream.

Makes 4 to 6 servings