The Spring Soup I Make Every Year: Nettle Soup with Potato and Leek

Instructions

1. 1

   Wash, then slice the white parts of the leeks.

2. 2

   Add the butter and a bit of olive oil to a medium soup pot and sweat the leeks until they become soft and translucent. Stir often to prevent scorching.

3. 3

   Add the cubed potatoes, then cover the vegetables in stock. Bring to a slight simmer, then cover. Cook until the potatoes are tender, about 20 minutes.

4. 4

   Fill a large saucepan with water and bring to a boil. Immerse the nettle leaves in the boiling water for 15 seconds, then remove with a slotted spoon. Immediately plunge into an ice water bath.

5. 5

   Place soup in Vitamix, add the nettle leaves, dill, and cream. Process until smooth and velvety.

6. 6

   Serve garnished with microgreens and edible flowers (optional).