Now, I missed blackberry season because ... well, frankly I have no idea when it is. And I haven't got round to crabbing or foraging for cockles and mussels because the idea kinda freaks me out (something that I intend to overcome!). However, at the end of my garden, where neat lawn meets brushland, there are stinging nettles. A whole darn heap of them. So, for your entertainment (and eating pleasure - I promise!) I have been stung about a zillion times harvesting said nettles for this delicious old-school soup. It's actually really delicious.
- 450g of potatoes (peeled)
- 225g of nettles
- One onion
- Big pinch of salt
- Big pinch of black pepper
- Big pinch of freshly ground nutmeg
- 100ml cream
- 1 litre stock (chicken or vegetable)
- Butter for frying
- Get your potatoes peeled, chopped and bubbling in a pan of slightly salted water. You can bitterly consider the insanely disproportionate rise in profits of energy companies whilst you do this, if you like.
- Pop some butter into a hot frying pan and get it bubbling. Chop your onion and fry until the flesh starts to go translucent.
- Add the nettles to the pan. I tend to trim the leaves from the stalks and discard the stalks but you don't have to, as they'll all get blended later.
- You need to fry the nettles for about 10 minutes to neutralise the sting. After about 8 minutes I add the nutmeg, pepper, salt and cream to the nettles, stir briskly then bring off the heat.
- Take your tender potatoes out of their water and return them to their pan. Add the stock and the nettle mix and blend.
- Serve piping hot with a sprig of nettle on top for decoration (just remember to remove it before you eat!)