Ingredients:
Method:
Firstly, prepare the nettles.Wash and drain them. Go through them carefully separating stalk from fresh leaf. You can do this easily by picking them up by the main stalk, compressing the leaf stalks together and cutting across the tops with scissors.
Then chop up the potatoes, onion and garlic and fry them with a splash of olive oil and a pinch of butter.
When the onion starts to soften and the potato is forming a slight crust, chuck in the nettles, give them a quick whisk around with a spatula.
Then add about a litre of boiled water and your stock cube. Mix it all up and bubble it for about 12 minutes, or until the potato is soft.
Into the liquidiser to soup it, then return to the pan to warm.
To serve, pour the soup into a bowl and add some cream.
Whisk the cream around with the back of a spoon to make an interesting shape.
Salt and pepper to taste.
- Nettles
- Potatoes
- Onion
- Garlic
- Olive Oil
- Butter
- Stock Cube
- Cream
- Salt
- Pepper
Method:
Firstly, prepare the nettles.Wash and drain them. Go through them carefully separating stalk from fresh leaf. You can do this easily by picking them up by the main stalk, compressing the leaf stalks together and cutting across the tops with scissors.
Then chop up the potatoes, onion and garlic and fry them with a splash of olive oil and a pinch of butter.
When the onion starts to soften and the potato is forming a slight crust, chuck in the nettles, give them a quick whisk around with a spatula.
Then add about a litre of boiled water and your stock cube. Mix it all up and bubble it for about 12 minutes, or until the potato is soft.
Into the liquidiser to soup it, then return to the pan to warm.
To serve, pour the soup into a bowl and add some cream.
Whisk the cream around with the back of a spoon to make an interesting shape.
Salt and pepper to taste.
