Nettle and Potato Soup with Lemon Ricotta

 

For the ricotta garnish:

 

1/4 cup full fat ricotta cheese

1 tablespoon extra virgin olive oil

1-1/2 teaspoons finely grated lemon zest

 

For the soup:

 

6 to 8 ounces stinging nettles (1 large bunch)

2 tablespoons butter

3 leeks, white and green parts only, thinly sliced

1 (12-ounce) russet potato, peeled and chopped into 1/2-inch chunks

4 cups chicken broth

1 bay leaf

1/2 cup heavy cream

1/8 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

 

In a medium bowl, whip the ricotta cheese, olive oil, and lemon zest together until fluffy, 2 minutes. Season with salt and pepper and set aside. Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, about 5 minutes. Drain and rinse with cool water. Use sharp scissors to clip off the largest stems and discard them. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the leeks and sauté until translucent, 6 minutes. Add the nettles, potato, broth, bay leaf, and 1-1/2 cups of water. Bring to a simmer, cover, and cook until the potatoes are fall-apart tender, 15-20 minutes. Remove the bay leaf and discard. Blend the soup with a stick blender or blend in batches with the lid slightly ajar in a blender. Strain, if desired and return the soup to the soup pot. Add the cream, and cook over medium heat until heated through, 10 minutes. Add the nutmeg and season the soup with salt and pepper to taste. Serve with a dollop of the ricotta mixture on top.