Stinging Nettle Soup

• 1 pound stinging nettles
• 2 teaspoons salt
• 1 tablespoon extra virgin olive oil
• 1 white onion, diced
• 1/4 cup basmati rice
• 4 cups chicken broth
• salt and pepper to taste

1. Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
2. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

nettles, salt, extra virgin olive oil, white onion, basmati rice, chicken broth, salt

Taken from www.allrecipes.com/recipe/165071/stinging-nettle-soup/ (may not work)