Nettle Soup II

Classic spring soup with nettles, rice, and cheese.

Ingredients

300 g nettles

1/2 cup fresh milk

3 stalks green onion

5 tbsp oil

1 cup rice

1/2 bunch parsley

100 g grated cheese

pinch grated nutmeg

salt

Clean the nettles by removing the thick stems and large leaves. Wash them very well under cold running water to remove any dirt.
Clean the green onions by removing the roots and the top part of the stems. Wash them and chop them finely.
In a deep pot, pour 5 tbsp. of oil and heat it over medium heat. When the oil is hot, add the chopped green onions and sauté for about 2-3 minutes, until they soften and become translucent.
Add 300 g of nettles to the pot with the onions. Stir well and sauté for about 5 minutes, until the nettles soften and reduce in volume.
Add a pinch of salt and 1 cup of water to the pot. Stir and let the mixture simmer over medium heat for another 5 minutes.
Pour 0.5 liters of fresh milk and 3 cups of water into the pot. Stir well and let the soup come to a boil.
When the soup boils, add 1 cup of rice and a pinch of grated nutmeg. Stir and reduce the heat to low.
Let the soup simmer over low heat for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
Remove the pot from the heat. Chop 0.5 bunch of parsley finely and add it to the soup. Stir well.
Serve the soup hot, sprinkled with 100 g of grated cheese.