2 cups nettle leaves (remove leaves using gloves to avoid stinging!)
2 Tbsp butter
2 shallots, diced
1 medium Yukon gold potato, peeled, sliced
1 sprig thyme, picked
1 fresh bay leaf
3 cups vegetable stock (or chicken)
2 Tbsp 36% cream
to taste salt
2 oysters (kusshis are divine, Fanny Bay just fine!)
to garnish fresh fennel fronds
Bring medium pot of salted water to boil and blanch nettles for one minute. Refresh in ice water. Set aside. Sweat shallots in butter over medium heat in a medium sized pot. Add potato, aromatics and stock. Bring to simmer and cook until potatoes are tender. Add cream, remove bay leaves and blend until smooth. Season with salt.
Just before serving, blend warm soup with blanched nettle to maintain green color.
Serve with poached oyster and fresh fennel fronds.