2 large handfuls of nettle tips, you only want the young leaves. 1 medium sized potato 1 small onion 1 clove garlic 500ml water or light stock salt and pepper to season 8 grates nutmeg 15g butter 50ml double cream (optional)
Method Melt the butter in a saucepan and add the onion, cook until the onion has softened. Add the garlic and cook for 2 minutes.
Chop the potato into small cubes, add to the pan and cook for another 2 minutes. Add the water or light stock and simmer for 10 minutes or until the potato has cooked.
Pick over the nettles using gloves and remove any insects or dirt. Wash them and chop the leaves into small pieces.
When the potato is cooked add the nettles and cook for 8-10 minutes or until the nettle leaves are tender.
Remove the soup from the heat and puree using a stick blender. Season to taste with salt, pepper and nutmeg. Stir in a little ream if you desire and serve hot with crusty bread.