Serves: four

Ingredients

• 1 large onion,
• 1 clove garlic
• 2 potatoes
• 2 gloved handfuls of nettle heads
• olive oil, salt, pepper
• 1 stock cube 
• 1/4 pint single cream [optional]

Method

Peel and chop the onion, garlic and potatoes and fry them for 3 or 4 minutes in a large saucepan in a little oil.

Trim away the stems from the nettle tops using gloves and scissors, wash well and add to pan.

Make up stock with 1 litre boiling water and add to pan. Boil fairly rapidly for 15 minutes, until the potatoes are cooked.

Liquidize and return to the pan to keep hot, season with pepper and salt, pour into a large serving bowl and stir in the cream.