Laugh at my weeds now, smarties

From Reason:
Selling Free Food
Entrepreneurial foraging is the next phase of greener-than-thou eating

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Stinging Nettle Soup
allrecipes.com

Ingredients

* 1 pound stinging nettles
* 2 teaspoons salt
* 1 tablespoon extra virgin olive oil
* 1 white onion, diced
* 1/4 cup basmati rice
* 4 cups chicken broth
* salt and pepper to taste

Directions

1. 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.
2. 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. Puree the soup with an immersion blender, and season to taste with salt and pepper.