Nettle Soup

In the Molise, where I found this recipe, they consider young nettle stalks to have a flavour superior to that of asparagus! This is a delicate soup, made in the springtime when nettle stalks are at their most tender. (Be sure to wear gloves all the time you are handling the raw nettles!) A similar soup is made in Campobasso in the winter months, using tender cardoons as an alternative.