1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream
- Cook the peeled, chopped potatoes for 10 mins in salted water. Drain.
- Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)
- Melt the butter in a saucepan, add the nettles and stew gently for a few minutes. Add the potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.
- When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream.
I hope you enjoy the nettle soup. The hardest work is picking the nettles......half a pound is a lot of small leaves, but it is fun to do, in season, once a year.
THE VISCOUNTESS RIDLEY