Nettle Soup
25 g butter
1 medium onion finely chopped
2 garlic cloves crushed
400 g potatoes peeled and finely chopped
450 g freshly picked nettle tops (about a supermarket plastic bag full
1 litre vegetable or chicken or ham stock
150 ml double cream
Grated nutmeg
Salt and freshly ground black pepper
serves 4-6
Melt butter and cook onion and garlic gently for 10 mins in a covered saucepan, without browning. Add potatoes and nettles and cook for 2 minutes. Add stock, cover, bring to the boil and simmer for 15 minutes. Cool a little then puree in a liquidiser. Return to pan, stir in cream and season to taste. Reheat gently and serve.
We reckon this is the taste of spring and a great revitaliser after the dark days.
Make and enjoy.
Alan
p.s. we in Wales call nettles danadl or (a better warning) dail poethion- hot leaves. You will know to wear gloves when picking and washing them
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