Nettle Soup

1 medium onion
3 to 4 cloves of garlic
3 potatoes
Olive oil
1/4 to 1/2 pound washed nettle leaves (a little more if using dried nettle)
1 vegetable bouillon cube
1/2 pint half and half (half milk/half cream) or soy milk
2 tablespoons chives
Salt and pepper to taste

Peel and chop the onion, garlic, and potatoes. In a large saucepan,
cover the bottom with a little olive oil and saute the vegetables for
4 minutes. Remove from heat. Using gloves, trim the nettle leaves from
the stems (if using fresh nettle leaves). Add them to the saucepan.
Then make stock with the bouillon cube and 1 1/2 pints of boiling
water. Add the stock to the saucepan and bring to a rapid boil.
Continue to boil for 15 minutes, uncovered. Add the contents of the
pan to a blender. Add the half and half. Blend until the mixture is a
thick soup. Turn into serving bowl and add the chives and salt and
pepper. Serve.

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