Nettle soup
Blanch the sting away, then blitz it with potato and a knob of butter.
A spring classic
Nettle soup is the first thing most foragers cook, and it's still the best. Blanch the sting away, blitz with potato, finish with butter.
You'll need
nettle tops a carrier bag full, washed potato 2, diced onion 1, softened in butter stock a litre finish cream or a knob of butter
Method
Blanch the nettles 30 seconds, drain. Soften the onion, add potato and stock, simmer till soft. Add nettles, blitz smooth, season, finish with butter. Eat with bread.