Step 1

Harvest fresh nettles in the spring about 4-5 inches tall.

Step 2

Wash the nettles in a sink of cold water, then dry them.

Step 3

Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles. Note that you can also add the nettles directly to the blender or soup raw for a stronger flavor.

Step 4

Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil, adding the nettles and cooking for 30 seconds.

Step 5

Remove the nettles leaves and stems to a tray, spread them out and cool naturally.

Step 6

Remove a handful of nettles and finely chop them to add after the soup is pureed.

Step 7

Sweat the celery, potato, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.

Step 8

Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.

Step 9

Add the rest of the finely chopped, reserved nettles back to the soup as a garnish. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.

Step 10

Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.

Step 11

Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.

Step 12

Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.