- 4 large (gloved) handfuls of nettle* tops (Urtica dioica)
- 1 onion, chopped
- Some stock
- 3 medium potatoes, chopped (i prefer peel on, but optional)
- 150g Mushrooms, chopped (any culinary type) (optional)
- 2 tablepoons oil
- 2 cloves of garlic, or a handful of wild garlic leaves
- salt and pepper
Chop your garlic, and leave to one side. This allows the allicin, the beneficial compound to develop fully.
In a heavy bottomed pan, gently cook the onion in the heated oil over a medium heat.
Once the onions have turned translucent (not browned), add the mushrooms, if using, and cook until coated and a little soft. If not using, skip to next step.
Add the potatoes, and boiling stock to cover. Simmer gently for 15 minutes until the potatoes are soft.
Add the garlic and nettle tops, continuing to simmer gently for a few minutes until the nettles have wilted.
Blend the soup with a hand blender.
Season with salt and pepper to preferred taste and serve with crusty bread.
*Gathering nettle tops:
Use fresh spring nettle tops (gather the top 4-6 leaves, before they have gone to flower). In Autumn any nettles that have been previosuly cut back will have a second 'flush' of growth. These nettles can also be used, as long as you gather them before flowering.