1 tablespoon olive oil
1 onion, peeled and chopped
1 baking potato (about 300g), peeled and diced
125g (4 oz) nettle tops
1L (13/4 pints) vegetable stock
Salt, pepper and grated nutmeg
Squeeze of lemon juice
Single cream, optional
Heat the oil in a large saucepan, add the onion and potatoes, stir, then cover and cook for 5 minutes.
Add the nettles, cover and cook for a further 5 minutes, then add the stock, bring to the boil and simmer for about 15 minutes until the vegetables are tender.
Blend in a food processor or with a stick blender until completely smooth.
Season with salt, pepper, grated nutmeg and a little squeeze of lemon juice to brighten the flavour – it needs strong seasoning.
Delicious served either hot or chilled, with a swirl of single cream.
