Nettle Soup!

4  c. nettle tops
2 T. of butter
2 sunchokes, diced
1 clove garlic, peeled and chopped
2 T. brown rice
1 liter chicken broth
salt and pepper
plain yogurt
1 small bunch chives, to finish
Pick over the nettles, wash them thoroughly and discard the tougher stalks. Melt the butter in a large pan over medium-low heat, add the sunchokes and garlic, cover and sweat gently for 20 minutes, stirring a few times, until soft but not brown. Add the rice and stock, bring to a simmer and cook for 20 minutes. Add the nettles, stirring them into the stock as they wilt, and simmer for five minutes or so, until the rice and the nettles are tender (very young nettle tops will need only two to three minutes). Season with plenty of salt and pepper. 
Purée the soup and stir in yogurt.  Top with fresh chives.