Nettle Soup
Ingredients
- 2 Tbsp. butter
- 1 medium yellow onion, peeled and chopped
- 7 cups duck stock or 5 tbsp. glace de canard dissolved in 6 1⁄4 cups hot water
- 2 medium russet potatoes, peeled and chopped
- 1 leek, trimmed, white and light green parts only, washed and chopped
- 3 cups tightly packed, young nettle tips and tender leaves (about 1⁄4 lb.)
- Salt and freshly ground black pepper
- 2 Tbsp. fresh lemon juice
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