Richards Nettle Soup

Richards' Nettle Soup (with thanks to Roger Phillips!)

Serves Four

1 Large Onion

1 Clove Garlic

2 Potatoes

2 gloved handfuls of nettle heads

Olive oil, salt and pepper

1 1/2 pints stock

1/4 pint single cream

1. Peel and chop onion, garlic and potatoes, and fry for 3 or 4 minutes in a large saucepan in a little olive oil.
2. Trim away stems from nettle tops using gloves and scissors, wash well, and add to the pan.
3. Add stock (using a stock cube, or home made stock), and boil fairly rapidly for 15 minutes, until the potatoes are cooked.
4. Liquidize and return to the pan to keep hot, season with pepper and salt, por into a large serving bowl and stir in the cream.
5. Serve with croutons, if liked.

This recipe was taken from Wild Food, by Roger Phillips (Pan Books). It contains many recipes using ingredients that can be gathered from the wild, along with some superb photography.

We tried this recipe out last week, and it was delicious! It's best made with young nettle tops harvested early in the season. Hope you enjoy it too!