Ingredients:

1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream


Method:

  • 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

Nettles - A Woman's Weed?

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