Show #307

A great tasting soup that won't sting you.

Ingredients:

2 tablespoons unsalted sweet butter
2 tablespoons evcp olive oil
2 whole leeks, trimmed & washed, white & light green parts only, chopped
1 large russet potato, peeled & coarsely chopped
1 large yellow onion, peeled & chopped
2 stalks celery, trimmed & chopped
4 ounces young nettle leaves (10c loosely packed), washed
2 1/2 cups poultry stock or water
Sea Salt
Clancy's Fancy Hot Sauce
1/2 cup heavy cream, whipped, optional

Directions:

Melt butter and olive oil in a large heavy pot over medium-low heat. Add leeks, potatoes, onions, celery, and nettles. Cover and cook until vegetables are soft and nettles have cooked down, about 5-8 minutes.

Add the stock, increase heat to medium, and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Using an immersion blender purée the mixture until smooth or transfer soup to a blender or food processor and do the same.

Season to taste with the sea salt and hot sauce.