Serves: 4
Total Calories: 215

1 tablespoon extra virgin olive oil
1 cup coarsely chopped onion
10 cloves garlic coarsely chopped
8 cups water
8 cups unpeeled potatoes cut into 1/4 inch cubes
2 cups fresh nettle tops
2 teaspoons sea salt
1/2 teaspoon black pepper

1. Heat the oil in a 6-quart stockpot over medium heat. Add the onions and garlic, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and the ingredients are fragrant. Add the water, potatoes, nettles, salt, and pepper.

2. Bring the ingredients to a boil, then reduce the heat to mediumlow. Simmer covered for about 20 minutes, or until the potatoes are soft.

3. Carefully ladle some of the soup into a blender until it is half full, and pureé until smooth. Pour the purée into a large bowl and continue to blend the remaining soup.*

4. Return the puréed soup to the pot and simmer until heated through. Adjust the seasonings, if desired.

5. Ladle the hot soup into bowls and serve.

* If you have a hand blender, you can purée the cooked soup right in the pot.

For a Change . . .
• Instead of extra virgin olive oil, use basil or garlic oil.
• Substitute 2 cups of peas, spinach, mizuna, tat soi, bok choy, watercress, or mustard greens for the nettles. Add to the pot after the potatoes are cooked.

Nutritional Facts:

Serves: 4
Total Calories: 215
Calories from Fat: 30

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