Ingredients (Serves 2)
55g/2oz LURPAK Unsalted butter
One onion, finely chopped
1 large potato, peeled and diced
1 1/2 pints/30 fl oz chicken stock
1 big bunch nettles (just the young leaves from the top), stalks removed
2 large handfuls flatleaf parsley, roughly chopped
3 tbsp roughly chopped chives
Salt and pepper 2 tbsp double cream or Greek yogurt
Chopped chives, to garnish
Method:
Heat the butter in the pan and add the onion. Cook gently until soft, then add the potato and washed nettle leaves and allow to wilt. Add the stock and simmer for 15 minutes. Add the herbs and allow to wilt. Wait for the soup to cool slightly and blitz until smooth in a blender. Return to the pan to heat through and season to taste. This soup benefits from lots of freshly ground pepper. Serve at once with a swirl cream or dollop of Greek yogurt plus a sprinkling of chives. Crusty country loaf or oat bread and butter is all you need as an accompaniment, plus a glass of dry, sparkling cider.