NETTLE SOUP

Nettles have a flavour that’s almost indescribable – rich but also sour and fresh – which is perhaps why I like them so much. Also, I can’t think of an ingredient we find in such abundance wherever we pitch up.

Preparation 25 minutes Cooking 40 minutes Serves 6

KNOB OF BUTTER

1 ONION, DICED

2 CELERY STICKS, DICED

3 GARLIC CLOVES, THINLY SLICED

2 BAY LEAVES

2 LARGE POTATOES, PEELED AND SLICED

1½ LITRES VEGETABLE STOCK

1 HANDFUL OF SPINACH

3-4 HANDFULS OF YOUNG NETTLES, WELL WASHED SEA SALT AND WHITE PEPPER VEGETABLE OIL, FOR DEEP-FRYING

CRÈME FRAÎCHE AND TOASTED SEEDS, TO SERVE (OPTIONAL)

1 Melt the butter in a large saucepan, add the onion, celery, garlic and bay leaves, and sweat for a few minutes. Add the potatoes and stock, and simmer for 30 minutes until the potatoes are cooked through. Add the spinach and most of the nettles (saving a handful for deep-frying later), then return the soup to the boil and remove from the heat. Allow to cool for a few minutes before transferring to a blender. Whizz the soup until smooth and season to taste.

2 Pour a couple of centimetres of vegetable oil into a small, heavy-based saucepan over a medium heat. Heat the oil until a cube of bread dropped into it turns golden in about 15 seconds (about 180°C on a cooking thermometer). Now deep-fry the reserved nettle leaves until they are dark green and crisp, being careful to shield your eyes, as the oil can spit. Drain on kitchen paper, then drop into the soup with a drizzle of crème fraîche and some toasted seeds.