I know for many, the thought of getting anywhere near Nettles is not one which fills us with joy.
If you are curious nettle soup is a super food rich in iron and the nutrients which makes this a delicious spring time favourite from Scandinavia to the Balkans
tbsp olive oil, plus extra for drizzling
1 onion, chopped
1 carrot, diced
1 leek, washed and finely sliced
1 large floury potato (Maris Piper or similar), thinly sliced
1l vegetable stock
400g stinging or Dead nettles, washed, leaves picked
50g butter, diced
50ml double cream
1. Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
2. Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.