Nettle Soup

Peppery, unique and delicious - just be careful not to sting yourself... (Serves 4)

Stinging Nettles are the most plenteous foragable in London. Pick them in early Spring when they are light green and skinny. Use gloves or, if you don't mind looking ridiculous, plastic bags. Find yourself:

• 2 large handfuls of nettles, roughly chopped
• 2 medium potatoes, diced
• 0.5 leek
• 1.5 pints veg stock
• 2 cloves garlic
• 1 shallot
• 0.5 fresh chilli
• 1 lemon
• a good dose of black pepper

Put the potatoes on boil. Meanwhile, in a large saucepan, wilt the nettles in garlicky olive oil for a few minutes, squeezing the lemon in halfway through. Set aside.

Next, in another pan, soften the leek and shallot in butter with the chilli. Add the should-be-done-by-now potatoes in with the leeks and co. and fry gently for a couple of minutes. When you get the calling, throw in the nettles and, a quick stir later, the boiling stock. Plenty of black pepper will enliven. Cover and simmer for 20 minutes - blend - then serve. The soup will keep in the fridge for a couple of days or can be frozen.

See also nettle lasagne and nettle quiche.