Leek and Nettle Soup
2 tbsp olive oil
1 knob of butter
1 potato large (preferably ‘Golden Wonder’ but any will do)
750ml vegetable stock
2 handfuls of freshly cut nettle tops
Pepper to taste
Steep the nettles in salted water and then chop the leeks, potato and onions.
Heat 2 tbsp olive oil and knob of butter in saucepan.
Add chopped onion, potato & leeks.
Sweat over low heat covered with grease proof paper for 8 to10 mins, stirring frequently adding a little water if vegetables become dry.
When vegetables are well sweated add the vegetable stock.
Bring to boil and simmer for 15 mins.
Add washed nettle tops and cook for a further 5 to 7 mins until nettles are soft.
Liquidise and serve adding pepper to taste.
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