Nettle soup
Ingredients
- 1 medium onion
- 2 sticks celery
- 1 small leek
- 1 tbsp vegetable oil
- 1 large knob butter
- 1 vegetable stock cube
- 4 pts water
- 4 medium potatoes peeled & chopped
- large bowl/standard-sized plastic carrier bag-full of nettle leaves only use tips & young leaves
Instructions
- Roughly chop onion, celery & leek
- Put in large, thick-bottomed saucepan
- Sweat over gentle heat in vegetable oil & butter for 20 minutes, stirring occasionally
- Add water & potatoes to the saucepan
- Crumble stock cube into saucepan
- Bring to the boil & simmer for ½ hour
- Add nettle leaves & simmer for a further 20 minutes
- Blend & pass through a sieve
- Season with salt & black pepper to taste
- Add a splash of cream to finish (optional)