Nettle Soup

• 1/2 pound stinging nettles
• 2 teaspoons salt
• 1 onion finely chopped
• 4 cups vegetable or chicken broth
• 1/4 cup basmati rice
• 1/2 cup sour cream

1. To avoid any sort of rash or getting stung, make sure that you wear some sort of gloves whenever handling the nettles, even after cooking them.
2. Boil a pot of water add in the 2 tsp of salt. When the water is boiling toss in the nettles.
3. Boil the nettles for about 1 to 2 minutes, so that they soften.rnDrain them in a colendar. Run cold water over them.
4. Trim off the stems, and chop the nettles. It's okay to remove your gloves now.
5. Meanwhile, heat the olive oil in a pot and toss in the chopped onion.
6. Saute the onion in the pot until it's turned translucent.
7. Add in the rice, and the chicken or vegetable broth.
8. Add in the cooked nettles.
9. Bring everything to a boil then turn the heat down to medium low, slap a lid on things and let it all cook for about 15 to 20 minutes until the rice or potatoes are soft.
10. Put the soup in a food processor or use an immersion blender and puree everything.
11. Season to taste with salt and pepper.rn Decorate with a bit of sour cream or yogurt and serve it up.

nettles, salt, onion, vegetable, basmati rice, sour cream

Taken from food52.com/recipes/22645-nettle-soup (may not work)