Don’t forget to put gloves on before you pick nettles. Once cooked nettles thankfully lose their sting and have a light spinach flavour. Thanks to the abundance of nettles in the countryside, this soup is incredibly cheap to make.
Fresh nettles 500g,
Wear gloves while picking, washing and handling while fresh
celery sticks 2,
garlic cloves 2
Large potatoe 1,
cooked and diced
vegetable stock 1 litre
double cream or crème fraîche 40ml
Wearing gloves, pick over the nettles and wash them carefully and thoroughly in hot water, discarding the tougher stalks.
Wear protective gloves to avoid a nasty sting (Getty)
Melt the butter in a large pan and fry the onion, carrot, celery and garlic until soft. Add the vegetable stock and cooked potato and simmer until cooked – approximately, 15 minutes.
Add the nettles and boil for a couple of minutes until the nettles have wilted. Whizz in a blender with the double cream and a pinch of salt and pepper. Serve with a chuck of fresh bread.