Nettle Soup

We are back in the hungry gap again... that time of year between the last of the winter root vegetables and winter greens and the spring vegetables of broad beans and peas....  so what do you fill it with.... nettles!.  Nettles are the ultimate free food; rich in iron, silicon, and potassium. They are very high in vitamins A and C and when dried, nettles are 40% protein. Pick your nettles with care... use thick gardening gloves or rubber gloves so as not to get stung.  And pick the nettle tops... these are the most tender part. Don't worry - when they are cooked they lose their sting.

4 handfuls of nettle tops
2 medium potatoes cubed
1 onion diced
1 litre of vegetable stock (you can use a high quality stock cube)
1 tbsp of vegetable or rapeseed oil
Couple of mushrooms diced (optional)
Seasoning

1.  Wash the nettle tops in cold water remembering to keep your rubber gloves on or use tongs... they will still sting.  If you are in any way wary that the nettles have come in contact with animals then rinse the nettles with water with vinegar in. Rinse and drain.
2. Gently fry the onion and potatoes together for about 10 minutes - the onion will be soft.

3. Add the mushrooms if using and the nettle tops. Give the pot a stir around.
4. Add the stock and keep on a gentle heat for about 10 minutes or until the potatoes are cooked.

5. When the potatoes have cooked place in a blender.  Whizz up the mixture until smooth.
6. Spoon into bowls and enjoy.