Stinging Nettle and Sorrel Soup

== Description ==
Makes 4 to 6 servings.
== Ingredients ==
* 3 tablespoons olive oil
* 1 yellow onion, diced
* 1 leek, white and pale green part only, cleaned and very thinly sliced
* kosher salt
* 2 medium potatoes, such as Yukon Gold or Yellow Finn, thinly sliced
* 4 cups vegetable stock
* 4 ounces stinging nettles
* 6 ounces sorrel, large stems removed, sliced crosswise
* 2 tablespoons minced fresh Italian parsley
* black pepper in a mill
* lemon wedges
== Directions ==
# Heat the olive oil in a medium soup pot set over low heat, add the onion and cook until limp, about 7 minutes.
# Add the leek, stir, season with salt and cook until the leek is wilted, about 7 to 8 minutes more.
# Add the potatoes, season with salt and saute 3 to 4 minutes.
# Add the stock and 4 cups water, increase the heat to medium and bring to a boil.
# Reduce the heat to low and simmer gently until the potatoes are tender, about 15 to 20 minutes.
# Meanwhile, fill a medium saucepan half full with water and add a tablespoon of salt.
# Bring to a boil over high heat and reduce the heat to medium.
# Using tongs, plunge the nettles into the water, pushing them down so that they are completely submerged.
# Simmer 30 seconds.
# Use tongs to transfer the nettles to a colander.
# Shake off excess water.
# When the potatoes are tender, add the nettles, sorrel and parsley and cook for 2 minutes.
# Puree with an immersion blender, taste, and season with salt and pepper.
# Serve immediately with lemon wedges alongside or cool in refrigerator for 2 hours and serve chilled.
Category:Italian parsley Recipes
Category:Jordanian Soups
Category:Leek Recipes
Category:Nettle Recipes
Category:Recipes that need photos
Category:Sorrel Recipes
Category:Vegetable stock and broth Recipes
Category:Yellow onion Recipes
Category:Yellow potato Recipes