Montenegrin nettle soup

Ingredients:

• 600g. young top shoots of nettles, well washed
• salt
• butter for sauteéing
• 50g. round-grain rice, cooked
• 2 potatoes, diced small
• 1 bunch spring onions, coarsely chopped
• 1l. water

Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.
Saute the chopped spring onions and potatoes in a little butter until the potatoes start to color a little. Off the heat, add the nettles: then gradually stir in the water. Stir well and simmer gently until the potatoes are cooked through.
Serve in a tureen with a dollop of clotted cream.
Source: Europeancuisines.com

Montenegrin nettle soup