Made as a basic soup, it has a very light, refreshing almost 'broccoli-like flavor.   Mom has requested it, and someone even wanted it to be served at Thanksgiving.  

There are no set amounts here...make as much or as little as you like.  

Melt a couple of tablespoons of your favorite fat in a large stockpot, and add one large sliced onion.  When the onion is just starting to brown and is translucent, add 2 big handfuls of nettle tops, say 4 cups. Add enough vegetable broth  to cover, about 32 ounces. 

Simmer for about 20 minutes.  This neutralizes that famous 'sting'.  Stir occasionally. 



At any time, feel free to throw in your own additions.  Here, I've added some shitake mushrooms.  Garlic is a great addition, and I'll be experimenting with chard and kale in my next batch.  See?  The variations are endless, tailored and limited only by your own tastes and imagination!

Allow the soup to cool slightly.  You can use your immersion blender or food processor to blend and make your finished creation.  We enjoy it with a dollop of sour cream, or for you brave souls...a nettle leaf.  Enjoy!