Wild Nettle Soup
5 c. chicken bone broth
1/2 lb. jerusalem artichokes, quartered (potatoes would also work)
1 large onion, chopped
4-5 cloves garlic, sliced
6+ c fresh nettles (use tongs!)
sea salt to taste
|Jerusalem artichokes (also called sunchokes)|
2. As that is happening, saute onions and garlic in butter or olive oil until soft.
3. When jeruslem artichokes are tender, add onion/garlic, salt, and fresh nettles to the broth. Nettles will cook down (and will lose their stinging properties once they wilt). I had a hard time measuring the nettles, but you have some room here to use more or less than I've suggested.
4. Process the soup with a burr whip thing or in batches in your food processor.
5. Serve as is, or stir in some cream!