Cream of Spring Soup

I picked nettles on Tuesday, tamed them with boiling water, and saved them--and the drained off water which I call nettle tea and enjoy hot. 

Then yesterday I picked a few ramp leaves from my little patch and made a soup -- nettle greens and chicken broth and a leftover baked potato whirred in the food processor, diced onions and garlic sauteed in butter, then flour added to make a roux, and more chicken broth  to make a cream sauce. 

Combined with the processed nettles, thinly sliced ramp leaves, some cream, and salt and pepper to taste, it made a lovely soup.