Nettle Soup

• 25g (1oz) margarine
• 1 onion – finely chopped
• 2 garlic cloves - crushed
• 400g (14oz) potatoes - peeled & diced
• 450g (1lb) freshly picked young nettle tops
• 1 litre (1.75pt) vegetable stock
• salt & freshly ground black pepper

Melt margarine and cook garlic and onion gently without colouring in a large saucepan.

Add potatoes and nettles and cook for 2 mins.

Add stock, bring to the boil, cover and simmer for 15 mins.

Cool a little, then puree in a liquidiser.

Return to a clean saucepan, season to taste.

Reheat and serve.

A little grated nutmeg on top adds an interesting flavour!
Optional - stir in 150ml (.25pt) double cream.

This soup is rich in iron and vitamin C. For hundreds of years it has been traditionally eaten in the spring to cleanse the system of salty preserved winter food.