2 lbs. nettles, blanched, stemmed & coarsely chopped
2 qts. vegetable stock
3/4 cup onion, minced
3/4 cup carrot, minced
3/4 cup celery, minced
1/8 cup rice bran oil
1 lb. chestnuts, roasted & finely ground
1/2 liter dry white wine
2 cloves garlic, minced
Fresh thyme, to taste
Sea salt & fresh black pepper, to taste
Grated nutmeg, to taste
Handle nettles with garden gloves, so as not to get stung. Submerge nettles in boiling water for two minutes. Remove, stem, and chop. In a pot, bring stock to a simmer. In a separate pot, sauté onion, carrot, and celery in oil over medium-high heat until vegetables begin to turn golden. Add chestnuts and wine, mixing well. Bring to a simmer and add warm stock, garlic, and thyme. Bring to a boil, then reduce to a simmer. Add nettles, stir, and cook for 10 minutes, or until nettles are tender.
Using an immersion blender, puree the soup until silky smooth. Season with salt, pepper, and nutmeg.