Stinging Nettle and Sorrel Soup

Description
Makes 4 to 6 servings.

Ingredients

 * 3 tablespoons olive oil
 * 1 yellow onion, diced
 * 1 leek, white and pale green part only, cleaned and very thinly sliced
 * -- Kosher salt
 * 2 medium potatoes, such as Yukon Gold or Yellow Finn, thinly sliced
 * 4 cups vegetable stock
 * 4 ounces stinging nettles
 * 6 ounces sorrel, large stems removed, sliced crosswise
 * 2 tablespoons minced fresh Italian parsley
 * -- Black pepper in a mill
 * -- Lemon wedges

Directions

 * 1) Heat the olive oil in a medium soup pot set over low heat, add the onion and cook until limp, about 7 minutes. Add the leek, stir, season with salt and cook until the leek is wilted, about 7 to 8 minutes more.
 * 2) Add the potatoes, season with salt and saute 3 to 4 minutes. Add the stock and 4 cups water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer gently until the potatoes are tender, about 15 to 20 minutes.
 * 3) Meanwhile, fill a medium saucepan half full with water and add a tablespoon of salt. Bring to a boil over high heat and reduce the heat to medium. Using tongs, plunge the nettles into the water, pushing them down so that they are completely submerged. Simmer 30 seconds.
 * 4) Use tongs to transfer the nettles to a colander. Shake off excess water.
 * 5) When the potatoes are tender, add the nettles, sorrel and parsley and cook for 2 minutes. Puree with an immersion blender, taste, and season with salt and pepper.
 * 6) Serve immediately with lemon wedges alongside or cool in refrigerator for 2 hours and serve chilled.