Nettle Soup by Denise Fernie

200-300g nettles, stalks and stems removed
300g potatoes, peeled and cubed
2 onions (or 1 onion & 1 leek), chopped

1 clove garlic (optional)
1 tsp each olive oil and butter
1 lt water or chicken stock
150 ml thick fresh cream
Salt and fresh cracked black pepper to taste

 

In a medium sized pot, heat oil, add onions and saute gently for 5 – 6 minutes.

Add nettles, potatoes and water/stock.  Bring to the boil, then let simmer for 20 minutes.

When potatoes are soft, blitz with a stick blender, then add cream and stir through. Check seasoning.

Serve with a baguette or crusty loaf.