Nettle Soup

Ingredients:
    * ½ carrier bag full of nettles, tops or young leaves
    * 50g butter
    * 1 large or 2 medium onions, finely sliced
    * 1 large carrot, chopped (optional)
    * 2 celery sticks, chopped (optional)
    * 1 large garlic clove, crushed (optional)
    * 1 litre good chicken, fish or vegetable stock
    * 2 tbsp thick cream or crème fraîche
    * salt and freshly ground black pepper

Method: How to make nettle soup

1. Pick over the nettles and wash them thoroughly. Discard only the tougher stalks, as the soup will be liquidised. Melt the butter in a large pan and sweat the onion, plus the carrot, celery and garlic if using, until soft but not brown.
nettles

2. Add the stock and pile in the nettles. Bring to the boil and simmer for 5-10 minutes, until the nettles are tender. Season with salt and pepper, and with nutmeg if you wish.

3. Purée the soup in a liquidiser, return to a clean pan, stir in the cream and reheat but do not let it boil. Check the seasoning.

4. We served this in a large stale cob with the bread taken out inside, how wholesome can you get?

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