Anyhow, my mother likes to show me the latest from this pacific northwest blog called fat of the land, and there they had a recipe for nettle soup. Of course, the "fat" in fat of the land was apparent in their recipe, heavy on chicken broth and heavy cream. We made our own version of it which came out good enough for me to post the recipe.
Creamy vegan nettle soup
In a large soup pot, sauté an onion, a couple cloves of garlic, and a chopped sweet potato in a couple tablespoons of olive oil. After 10 minutes or so, add a couple pints of either veggie broth or water or some combination. Bring to a boil, add salt and pepper to taste, and lightly boil for 10 minutes . Carefully dump in a plastic bag of fresh nettles. Then add one package of silken tofu. Cook for another 5 minutes or so, then blend the whole thing. We served ours topped with a basil leaf.
This is a spring or late fall recipe. In late spring and summer, nettles are too tall and tough for eating and should be gathered instead for drying for tea. The illustration below is a mid summer depiction of stinging nettle.