Stinging Nettle And Sour Sorrel Soup

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 tablespoon chopped garlic
• 1 pound peeled potatoes, cubed small
• 4 cups chicken broth
• 2-3 cups packed nettle leaves
• 1 cup chopped sorrel leaves
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, or 1 teaspoon dried
• 1/4 teaspoon freshly grated nutmeg

1. WEAR GLOVES when handling nettles! Chop nettles roughly. No need to remove tiny stems. The burn you get from nettles is a chemical one, there are no stickers on nettles. Heat destroys the sting, so fear not!
2. Saute onions and garlic until softened and lightly golden. Add potatoes and saute until they brown a little. Deglaze the pan with chicken broth, cover, and simmer 15-20 minutes, until potatoes are falling apart.
3. Add chopped nettles and simmer 3-4 minutes. Add sorrel and seasonings and stir just until sorrel is wilted and flavors blend. Puree with immersion blender until a smooth puree is formed.

olive oil, onion, garlic, potatoes, chicken broth, sorrel leaves, salt, freshly ground pepper, lemon juice, fresh dill, freshly grated nutmeg

Taken from food52.com/recipes/11672-stinging-nettle-and-sour-sorrel-soup (may not work)