Nettle Soup

Using some of the nettles I gathered during yesterday's foraging expedition, I made this mineral-rich soup.

You only need a handful of simple ingredients, as follows:

1/2 a carrier bag of collected nettles (tops and young leaves only)
2 tbsp olive oil (alternatively use 50g butter or margerine)
1 large onion (chopped)
2 cloves garlic (chopped or crushed)
1 medium potato (chopped into small cubes)
1 1/2 pints vegetable stock
2 tbsp cream or creme fraiche (alternatively use a cupful of milk)
Salt and black pepper.

*  Wash the nettles thoroughly and discard any thick stems.
*  Heat the oil (or butter) in a large pan and sweat the onions and garlic until soft, but do not allow to brown.
*  Pile in the nettles and stir thoroughly. Leave to sweat for 2 minutes.
*  Add the potatoes and cover with stock.
*  Bring to the boil and simmer for 15 - 20 minutes until tender.
*  Season with salt and black pepper.
*  Blend the soup thoroughly and stir through cream, creme fraiche or milk.
*  Return to the heat but do not allow to boil.
*  Check seasoning and serve with a swirl of cream.

Enjoy - safe in the knowledge that those stinging hairs have miraculously disappeared!