For all who like thing from mother nature's garden

Clever and Stinging Nettle Soup

 

(image from Google )

 

2 Tablespoons olive oil or butter

1 medium onion, chopped

2 cloves of garlic, crushed

2 bunches of clever, washed of all the sand, trimmed, and roughly chopped

1 medium bag of stinging nettle, trimmed and cleaned

6 cups of water or stock

3/4 cup half and half

about 1/2 teaspoon nutmeg (add slowly, as nutmeg can overpower, but you want the essence of the flavour, so don't skimp, either)

2 teaspoons salt

(Eggs, for poaching, if using)

 

In a soup pot, heat the olive oil or butter and sauté the onion until translucent, but not brown. Add the garlic, and stir until it turns soft. Add the clever and the nettle to the pot, stirring so that it wilts. When it is all wilted, add the water or stock, and bring the soup to a bowl. Lower the heat, and simmer for about ten minutes, making sure the vegetables are cooked. Using an immersion blender, puree the soup. Add the half and half, the salt, and the nutmeg, and simmer until all the flavors are combined.

 

If you are adding the egg, crack it into the simmering soup, and cook it until the white is set.