Makes 4 to 6 servings.
- 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
- 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.
- 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.
- 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.
- Use tongs to transfer the nettles to a colander. Shake off excess water.
- 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.
- Serve immediately with lemon wedges alongside or cool in refrigerator for 2 hours and serve chilled.