Nettle Soup

8 cups of fresh Nettle leaf or 4 cups dried Nettle leaf

2 TB Olive Oil

½ cup onion chopped

½ cup celery chopped

1 pound of potatoes

4 cups of vegetable broth

Spring water

1 Bay leaf

1 tsp Thyme (dried)

Pepper and salt to taste

1 ½ TB lemon juice

2-3 TB of milk of choice

Sauté onion and celery in olive oil and cook for 5 minutes in soup pot. Add chopped potatoes, broth, bay leaf and thyme, salt and pepper, simmer 5 more minutes. Add nettles (blanched if fresh) or dried and enough water to cover potatoes and simmer for 15 minutes. Puree soup in blender. Enjoy!