NETTLE SOUP

Its spring , there are stirrings underground and the Nettles are through .

Not being able to clear the little buggers, i decided to eat them!

They're only just beginning to show now, which is perfect, because you need young shoots if you're going to eat them

They are full of iron, and vitamin C.

A five minute backyard forage resulted in a carrier bag of fresh young nettle leaves.

And so to the kitchen....

It only takes a little bit of heat to disarm the stings. There's no danger at all that your lunch will sting your mouth, as long as it is well-cooked.

1oz butter

1 medium onion , finely
chopped

1 garlic clove crushed

14 oz potatoes, peeled and finely
chopped

1lb freshly picked nettle
tops

1 3/4 pints veg stock

dash of double cream

salt and freshly ground black
pepper.

Melt the butter and cook the onion and
garlic gently for 10 mins in covered saucepan, without colouring.

Add potatoes and nettles and cook for 2
mins.

Add stock, cover and bring to boil and
simmer for 15mins.

Cool a little , then puree in
liquidiser.

Return to clean saucepan, stir in cream and
season with salt and pepper to taste.

Reheat genlty and serve.

It tasted lovely - not strong, a delicate flavour a bit like asparagus thought!

I'll definitely make it again.