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Separate the nettle leaves from the stocks and wash well with cold water. Dice onion, Peel and 1cm cube the potatoes and Finely chop the garlic cloves.
Gently fry the potato, onion and garlic in a little olive oil until the onions soften. 5-6 mins
Over a low heat, Add the Nettle leaves and mix into the potatoes and onion. The leaves should wilt very quickly.
What the leaves should look like after wilting.
Add the litre of boiling water with the stock cubes dissolved into it.
Simmer the soup for 20 mins. Stirring occasionally.
This is what you are looking for after 20 mins.
Get a hand blender or a normal blender and blend into a smooth soup.
Serve with a swirl of double cream. Enjoy!!!!
Give this one a try you, will be very surprised how good it tastes. You can add salt and pepper if you wish, but I find the stock has enough seasoning.
***WARNING*** Nettles are nasty little plants, wear gloves whilst picking and preparing them. Obviously the sting is neutralised after cooking.