Nettle Soup

Yeah, these really are nettles. Dan picked the tops off them - with gloves - and then sprayed the bejeebers out of what was left!

I boiled the nettles for 5 minutes to remove the sting, then made soup and nettle tea (which tastes kind of like grass, but is very healthy)

This soup is really, really yummy. And no sting! (this is not the finished product, btw)

Nettle Soup

3 tablespoons butter
3 tablespoons olive oil
1 medium onion, peeled and thinly sliced
½ cup uncooked rice
4 quarts stinging nettle tips, loosely packed
2 teaspoons chopped garlic
6 cups chicken broth
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

1. If the nettles have any foreign material in them or if they were picked on a dusty day, you may need to wash them. Wearing rubber gloves, plunge them into a sink full of water, then lift them out of the water, leaving any debris behind.
2. In a soup kettle over medium-high heat, melt the butter in the olive oil. Stir in the onion and sauté until the onions are soft and just beginning to brown, about 8 minutes. Stir in the rice and cook until the grains are translucent, about one minute.
3. Pile in the nettles, the garlic and the broth and bring the soup to a full, rolling boil. Reduce heat to low and simmer until the rice is very tender, about 20 minutes. Transfer the soup in small batches to a blender and purée until smooth. Add the salt and pepper and serve hot.