Creamy Nettle and Potato Soup

• 6 tablespoons unsalted butter
• 4 medium shallots, coarsely chopped
• 4 celery ribs, coarsely chopped
• 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced
• 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
• 1/4 cup dry white wine
• 1 tablespoon fresh lemon juice
• 4 1/4 cups water
• Bouquet garni, made with 1 thyme sprig, 1 tarragon sprig and 1 bay leaf, tied with kitchen string
• 1/2 cup heavy cream
• 10 ounces nettles or spinach or 1 bunch (5 ounces) flat-leaf parsley and 1 bunch (4 ounces) sorrel, stems and tough ribs removed
• Salt and freshly ground white pepper

1. Melt 4 tablespoons of the butter in a large, heavy saucepan.
2. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
3. Add the wine and lemon juice and cook over high heat until evaporated.
4. Add 4 cups of the water and the bouquet garni and bring to a simmer.
5. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes.
6. Discard the bouquet garni.
7. Working in batches, puree the soup in a blender or food processor until smooth.
8. Strain the soup into a clean saucepan through a fine sieve.
9. Stir in the heavy cream.
10. Bring a medium saucepan of salted water to a boil.
11. Add the nettles and cook just until wilted.
12. Drain the nettles and immediately plunge them into a medium bowl of ice water.
13. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water.
14. Strain the nettle puree into the soup and season with salt and white pepper.
15. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away.

unsalted butter, shallots, celery, only, potatoes, white wine, lemon juice, water, bouquet garni, heavy cream, nettles, salt

Taken from www.foodandwine.com/recipes/creamy-nettle-and-potato-soup (may not work)