Stinging Nettle Soup witb Sauteed Morels and Chives
Serves 4-6

You can use fresh stinging nettle tips - which are high in vitamins and nutrients and a valuable tool in the herbalist kit - great for cleaning the blood and reputed to be effective in boosting the immune svstem and countering the affects of common allergens. Wear gloves when picking the nettles. The leaf will cause a burning sensation and mild rash that will last for several hours. Cooking the leaves removes the sting and leaves a very tasty and mild flavour.

Ingredients:

• 6 cups mushroom or vegetable stock
• 4 cups stinging nettles (or spinach), washed
• 1 cup whipping cream
• salt and pepper to taste
• 2 Tbsp butter
• ½ cup diced onion
• 1 Tbsp minced garlic
• ½ cup dried morels, soaked in warm water (or 1/2 lb / 125 g fresh mushrooms)
• chopped chives for garnish

1. In a medium stock pot, add the stock and bring to a boil. Add the stinging nettles and cook for 5 minutes, or until soft and bright green. Puree with an immersion blender or transfer soup to a blender or food processor and puree in batches. Be sure to place a dish towel on top of the blender and press down firmly to avoid splashing hot liquid.
   
   
2. Return soup to a clean pan. Add cream, season with salt and pepper and keep warm until needed.
   
   
3. In a non-stick skillet, heat butter over medium-high heat for 45 seconds. Add onion, saute for 2-3 minutes, or until just beginning to brown. Add garlic and morels and saute until mushrooms are soft and beginning to brown. Season well with salt and pepper. To serve, ladle soup into warmed soup bowls. Mound morels in the center of the bowl and garnish with chopped chives. Serve warm.
   
   

1. Cut leeks in half length-wise and wash under cold running water. Place in a skillet and cover with stock. Add the soaked morels (after discarding liquid), thyme and garlic. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 7-8 minutes. remove from heat and allow to cool to room temperature. Drain and reserve liquid for another use (great added to soup stock or as the base for a sauce).
   
   
2. Chop the leeks into bite-size pieces. In a salad bowl, add the leeks, morels, crab and salad greens. Drizzle with the olive oil and lemon juice. Season with salt and pepper and serve immediately.