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 squeezeContinue reading “Nettle Soup”