- 4 generous handfulls of freshly picked nettle tops
- 50g [2 oz] butter
- 2 onions
- 2 medium potatoes
- 1 litre [ 1 3/4 pt] vegetable or chicken stock
- Salt and freshly ground black pepper
- Freshly ground nutmeg
Finely chop the onions and potatoes. Melt the butter in a saucepan and add the chopped onions and potatoes. Cook for about 5 minutes then pour in the stock and season with salt and pepper. Bring to the boil and simmer for about 15 minutes, then add the young nettles.
Bring back to the boil and then remove from the heat. Cool slightly then process to a puree in a food processor. Return to the pan gently bring back to the boil, taste for seasoning and add a little freshly grated nutmeg and a swirl of cream.