Nettle soup

Ingredients

• 1 tbsp olive oil for drizzling
• 1  onion chopped
• 1  carrots diced
• 1  leek washed and finely sliced
• 1 large potatoes thinly sliced (Maris Piper or similar)
• 1 l vegetable stock 
• 400 g stinging nettles leaves picked washed (see tips below)
• 50 g butter diced
• 50 ml double cream 

Equipment

• sauce pan

Directions

1. Heat the oil in a large saucepan over a medium heat.
2. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften.
3. Add the stock and cook for a further 10-15 mins until the potato is soft.
4. Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream.
5. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.