Every week on the Good Food blog, we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Makes 6 1/2 cups
2 Tablespoons unsalted butter or olive oil
Leaves from 1/4 pound nettles, cut across into 1/4 inch strips (about 1 1/2 cups packed)
3 medium floury potatoes (1 1/4 lbs), peeled and cut into 1/4 inch dice (about 3 cups)
5 cups chicken or vegetable stock
1/2 cup heavy cream
1 tsp Kosher salt
Freshly ground black pepper to taste
Melt the butter or heat the oil in a large pot. Add the nettles (leaves only). Cook, stirring, over medium heat for 5 minutes. Add 1/2 cup water. Reduce the heat and simmer for 10 minutes, stirring occasionally; the water will be almost evaporated.
Add the potatoes. Pour in the stock. Bring to a boil. Reduce the heat and simmer for 8 minutes, or until the potatoes are tender. Stir in the cream.
Pass the soup through a food mill fitted with a medium-coarse disc. Season with the salt and pepper to taste. Serve hot.