If you like to cook, chances are you have a fridge full of extra ingredients,  odds and ends that need using up before their sell-by date.  At the moment, I have about 500 square feet of an extra ingredient–stinging nettles.  I’ve made and loved nettle ravioli, but truthfully, they’re kind of a pain to make.  So tonight I made nettle soup.  With plain old bread and butter, it’s great!  Sweet, earthy, and just a little grassy as it lingers on the tongue.  You heard it here first: nettles are the bacon, the veritable bacon, of weeds.