Nettle Soup
Mention something for nothing and my eyes generally light up - that's how I came to be making nettle soup.
The first thing to do is persuade someone to pick a bowl of young nettle tops for you. This is the best way I've found of doing it without getting stung! Luckily, Pauline eventually gave in and obliged.
Wash the nettles.
Meanwhile peel and chop a potato, onion and optionally, a little celery and a garlic clove.
Cook all the ingredients except the nettles in a little oil for about 5 minutes before adding a pint of stock or water. Don't let the veg colour.
Simmer for about 10 - 15 minutes until the potatoes are soft then add the nettles. They'll cook down in no time
Cook for about a further 3 minutes and then allow to cool slightly before liquidising the soup.
The 'finished' soup.
When I say finished, well I guess that depends on whether you like nettle soup. Pauline, my resident food critic (and wife) tasted it, and drawing on years of eloquence, declared: "That's 'Orrible!". Doh! back to the drawing chopping board.
Adding a couple of sprigs worth of mint leaves...
...and a dollop of double cream...
...has produced a soup that's a lot more palatable and very reminiscent of pea and mint.
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