Wild Nettle Soup
serves 4

1 pound fresh wild nettles
2 tablespoons olive oil
2 ounces pancetta or bacon (2 strips), chopped
1 medium onion, chopped
1 tablespoon flour
¾ cup pearl barley
4 cups chicken or vegetable broth
Salt and pepper
2 ounces freshly grated parmesan cheese (about ½ cup)

Bring a large pot of lightly salted water to a boil. Wearing gloves to protect your hands from the sting, add the nettles to the boiling water and blanch for about 30 seconds. Drain and chop the nettles.

In a large, heavy pot, heat the olive oil over medium-high heat. Add the pancetta or bacon and cook, stirring, until it begins to brown, about 2 minutes. Add the onion and continue to cook, stirring, about 5 minutes more until onions are soft and translucent. Stir in the flour and cook, stirring, another minute or two. Add the broth, nettles, and barley and bring to a boil. Lower heat and simmer, uncovered, until barley is tender, about 20 minutes. Add salt and pepper to taste. Serve hot, garnished with grated cheese.