This is a really lovely soup and is even good for you! You don’t need too much stinging nettle to make it.
100g young nettle leaves
4 Tbsp olive oil
6 spring onions, finely chopped
1 tsp chopped garlic
150g potatoes, chopped
1 carrot, grated
2 -3 celery leaves, finely chopped
1 bay leaf
1 l water
250ml plain yoghurt (or sour cream)
Salt and pepper
Liquidise the nettle leaves with the olive oil.
Gently fry the onions in the butter until soft, but not brown.
Add the potatoes, celery, bay leaf, garlic, carrots and water and cook until the potatoes are soft.
Liquidise until smooth.
Return to the pan and add the nettle mixture, yoghurt and season to taste. Gently heat but don’t boil.
Serve with crusty bread or croutons