8 servings
2 quarts nettle leaves
4 shallots
2 cloves of garlic
1 head of fennel
1 – 2 lemons
3 cups chicken bouillon
1 ¼ cup whipping cream
¾ cup whole milk
2.5 oounces spinach, fresh or frozen
Olive oil
Salt
Rinse the nettle leaves. Bring to a quick boil in water, then squeeze out the water.
Chop the onion, garlic, and fennel. Save the fennel greens. Juice the lemon and zest the rind.
Sauté the onion, garlic, fennel, and lemon rind in oil in a pot on medium heat. Add the bouillon and reduce to about half.
Add the cream and the milk and simmer for 10 minutes. Mix the soup until smooth. Add salt and lemon juice to taste.
Serve warm with hard boiled egg halves or poached eggs and garnish with the fennel greens.
