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!