Nettle Soup

Method

Melt the butter in a large saucepan over medium heat and sauté the chopped onion until soft and translucent. Add the cubed potatoes and pour in the stock, bringing to the boil, then simmer for 10-12 minutes until the potatoes are tender. Add the washed nettles to the pan and cook for a further 3-4 minutes until they are completely wilted. Blend the soup until smooth using a hand blender or liquidiser, working in batches if necessary. Return to the pan, season generously with salt and black pepper, then stir in the double cream and heat through gently without boiling. Serve hot, optionally garnished with a swirl of cream or crusty brown bread.