Stinging Nettle Soup

Ingredients 

500g stinging nettle tops (the youngest 5 or 6 from the top)
50g butter
1 large onion peeled and finely chopped
1 clove of garlic, crushed.
1 litre vegetable stock
1 large potato, peeled and cut into small cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
2 tbsp crème fraiche
A few drops of chili oil (optional).

Method

• Melt the butter in a large saucepan, add the onion and cook gently for 6 minutes until softened.
• Add the crushed garlic
• Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently for 15 minutes until the potato is soft.
• Remove from the heat.
• Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.
• Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of chili oil.