Stinging Nettle Soup

Bring a large pot of water to a boil with 2 teaspoons of salt.

Drop in the stinging nettles, and cook 1 to 2 minutes until they soften.

This will remove most of the sting.

Drain in a colander, and rinse with cold water.

Trim off any tough stems, then chop coarsely.

Heat the olive oil in a saucepan over medium-low heat, and stir in the onion.

Cook until the onion has softened and turned translucent, about 5 minutes.

Stir in the rice, chicken broth, and chopped nettles.

Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes.

Purée the soup with an immersion blender, and season to taste with salt and pepper.