Nettle Soup
- 1 large onion
- 1 clove garlic
- 2 potatoes
- 2 handfuls nettle heads
- 1 vegetable stock cube
- Olive oil, salt and pepper
- 150ml single cream
Peel and chop the onion, garlic and potatoes and fry them for 3-4 minutes in a large saucepan in a little olive oil. Trim away the stems from the nettle tops, wash well and add them to the pan. Make up stock cube. Boil fairly rapidly for 15 minutes until the potatoes are cooked. Add cream, liquidize and return to the pan to keep hot. Season and serve.
