This unusual soup is easy to make and very nourishing. Serve it with Croutons. An electric blender is necessary to achieve the smooth, creamy texture of this soup.
1 oz. butter
1 medium-sized onion, finely chopped
2 medium-sized potatoes, finely chopped
1 lb. young nettles, washed
15 fl. oz. chicken stock
10 fl. oz. milk
1 teaspoon salt
2 teaspoon pepper
6 tablespoons double cream
In a large saucepan melt the butter over moderate heat. When the foam subsides, add the onion and potatoes and cook them, stirring occasionally, for 5 to minutes, or until the onion is soft and translucent but not brown.
Add the nettles to the pan and cook for a further 3 minutes, stirring frequently. Stir in the stock, milk, salt and pepper. Increase the heat to high and bring the mixture to the boil. Cover the pan, reduce the heat to low and simmer the soup for 15 to 20 minutes, or until the potatoes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Ladle the soup into an electric blender a little at a time and blend until the soup is smooth and creamy.
Return the blended soup to the sauce-pan. Return the pan to moderate heat and, stirring occasionally, bring the soup to the boil. Taste the soup and add more salt and pepper if necessary.
Remove the pan from the heat and spoon the soup into individual serving bowls. Add a spoonful of double cream to each bowl and serve immediately.