Ingredients
- Serves 6
- 100g butter
- 1 large or 2 medium- sized leeks, chopped
- 4 cups nettle tops, chopped
- 450g potatoes, sliced
- 1 litre chicken stock
- Salt and freshly ground pepper
- 150ml cream
- Chive flowers to garnish
This is a recipe from food writer, Theodora FitzGibbon, who in turn got it from Declan Ryan, former Michelin-starred chef turned champion bread baker.
FitzGibbon wrote: “This nettle soup is a great favourite in spring when nettles are young. Nettles are full of minerals and vitamins which purify the blood.
“Use gloves and scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.”
As an optional garnish whizz up chives with an Irish oil and drizzle over the soup with some cream.
Heat the butter until foaming. Add the chopped leek and the nettle tops and cook until they look glossy.
Stir in the potatoes, then add the stock.
Simmer gently for 30 to 35 minutes.
Sieve or liquidise the soup, return to the heat, season to taste and add the cream.
Garnish with chive flowers and serve hot.
