This is my all time favorite soup.
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 (best when made from farm fresh chicken bones)
1/2 lb. stinging nettles
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
1/2 cup heavy cream from raw milk
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.
Add potatoes and broth and bring to a boil. Reduce heat, simmer and cook 15 minutes.
Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 T. butter, pepper, and nutmeg.
Puree soup with an immersion blender or in a blender or food processor in batches. Can sieve if you want a smoother broth. Stir in cream, if using. Season to taste with additional salt and pepper, if you like. I love adding other wild surprises into the kettle as I have them on hand. Sweet and Sour Burdock root adds a nice crunch factor and chopped Milkweed shoots taste like asparagus. To read more about Nettle and this soup check out my blog:
Nettle (Urtica dioica)
Nettle is one of our most nutritious plants. Nettle contains high amounts of calcium, magnesium, chromium, and zinc.