Creamy Nettle and Potato Soup

1. 1

   Melt 4 tablespoons of the butter in a large, heavy saucepan.

2. 2

   Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.

3. 3

   Add the wine and lemon juice and cook over high heat until evaporated.

4. 4

   Add 4 cups of the water and the bouquet garni and bring to a simmer.

5. 5

   Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes.

6. 6

   Discard the bouquet garni.

7. 7

   Working in batches, puree the soup in a blender or food processor until smooth.

8. 8

   Strain the soup into a clean saucepan through a fine sieve.

9. 9

   Stir in the heavy cream.

10. 10

    Bring a medium saucepan of salted water to a boil.

11. 11

    Add the nettles and cook just until wilted.

12. 12

    Drain the nettles and immediately plunge them into a medium bowl of ice water.

13. 13

    Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water.

14. 14

    Strain the nettle puree into the soup and season with salt and white pepper.

15. 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.

* Per serving · 4 servings · Values may vary.