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Nettle Soup Recipe

This delicious Cream of Nettle Soup is an old Devon Recipe
known as Hoky Poky Soup

Serves 4

Ingredients
4 oz Fresh Young Stinging Nettles Tops roughly chopped (Pick nettles wearing rubber gloves – when cooked the nettles lose their sting!!)
1 oz Butter
4 Tbs Single Cream
4 oz Onion – finely chopped
8 oz Potatoes cut into small pieces (floury variety such as Maris Piper)
1 1/2 pts of Chicken Stock or Vegetable Stock
Pepper and Salt to Taste

1. Wash stinging nettles thoroughly and leave to drain
2. Melt butter in large saucepan and add onions.  Cook slowly without colouring (add small amounts of water during cooking)
3. Add stock and bring to boil then add potatoes and reduce heat. Simmer for about 20 minutes until tender
4. Add nettles and cook for 5 minutes
5. Liquidise and press soup through a sieve to make a puree.  (Can be frozen at this stage)
6. Return to pan and bring to boil again
7. Turn off heat and cool slightly before adding cream
8. Adjust seasoning to taste