Heat a saucepan over a medium high heat.
Add the oil and the onion and cook gently until the onion has softened.
Add the garlic and cook for a couple of minutes.
Add the potato and stock and bring to a quick boil.
Reduce the heat until the soup is simmering rather than boiling. Cook for about 10 minutes or until the potato is soft.
Tip in the nettles and stir well.
To blend the soup, either pour the mixture into a blender or food processor, or use a stick blender to combine all of the ingredients into a silky smooth puree.
Pour in the cream and stir well.
Taste the soup, then add the salt and pepper. Stir again, taste and add more until the flavour is well balanced.
Please note: if you’ve used a stock cube instead of homemade chicken stock you may find that you don’t need to add any more salt as they contain quite a lot. Be sure to taste at every step so that you don’t make the final dish too salty.
Divide between your bowls and serve with crusty bread.
Please enjoy my recipe! Jane | hedgecombers.com