One of my absolute favorite springtime soups, this bowl of emerald green feeds my soul.

Ingredients:

1 pound stinging nettles | freshly harvested if possible

3 bunches of scallions

3 cups stock | veggie or chicken stock

freshly grated nutmeg

salt & pepper

1 cup heavy cream

Directions

Step 1.

Combine the nettles, scallions, and stock in a pot. Bring the pot to a simmer, stirring occasionally until the nettles are tender (around 3-5 minutes).

Step 2.

Add the nutmeg, salt, and pepper and let the soup sit for 10 minutes off of the heat.

Step 3.

Carefully pour the soup into a blender and blend until completely smooth. Pour the soup back into your pot. Add your cream. Bring the soup back to a warm eating friendly temperature over medium-low heat. Do not allow it to boil. Stir constantly.

Step 4.

Adjust seasoning. Serve. Enjoy.