With gloves on, cut the young shoots of nettles to fill a collander.
Wash carefully to get rid of sand etc.
Fry onions in a little oil.
Add salt and herbs like bay leaf, sage, thyme, etc.
Add a peeled and cubed potato or two.
When the vegetables are done, fish out the herbs.
Add the nettle shoots and cook a few minutes longer. It may seem there are too many nettles, but no, they will shrink.
Puré the soup. Check the seasoning, and serve with a dollop of crème fraîche and soldiers.
(For you pacifists: soldiers are strips of stale bread, fried in butter!)