Nettle Soup

Ingredients

Serve 6

250g/9oz young nettles (roughly 1 full supermarket carrier bag)
2 heaped tablespoons freshly grated parmesan
7-8 tablespoons olive oil
600g/ 1lb 5oz potatoes, peeled and chopped into chunks
1 large onion, peeled and chopped
2 sticks of celery, chopped
1.2 litres/2 pints of chicken or vegetable stock
Salt and freshly ground black pepper
3 large free range eggs hard boiled and shelled

When you pick nettles, I need hardly say that you will need rubber gloves and scissors 9 and welly boots unless you have long trousers). Only remove the tops and the upper leaves and do not pick from plants that are in flower. Obviously, pick as far away from the roadside as possible.

And just in case you are wondering, once they are cooked, the sting (formic acid) disappears completely; all you are left with is a wonderfully rich yet sharp flavour not unlike sorrel. Just like Sorrel and Spinach, Nettles cook very quickly and in order to retain their vivid colour, I blanch them shortly after returning home and then puree them. The resulting puree will last in the fridge for 2-3 days which means that you don’t have to finish making the soup immediately. The puree can even be used as a stuffing for pasta such as ravioli or cannelloni, mixed with some ricotta and a little fresh mint.

Method

First put on your rubber gloves again, and remove the leaves from their stalks, discarding the latter. Put the leaves in a large colander and wash them really well, in several changes of water.
Bring a large pan to the boil and, once boiling, drop in all the nettle leaves. When it has  returned to the boil, blanch the nettles for 1 minute, then tip them into the colander and refresh under a cold running tap. Drain really well, squeezing them by hand and then patting them dry on kitchen paper. Place in a food processor. Add the parmesan and enough of the oil to make a thick puree. Put the puree into a bowl and, if necessary, cover and refrigerate for 2- 3 days.
When you are ready to make the soup, place the potatoes in a pan with the onion, celery and stock. Bring to the boil and cook until the vegetables are tender. Then remove from the heat and add the nettle puree. Mix in a blender and season with salt and pepper to taste. Add a little extra boiling water if it is too thick.
If you have to reheat, do not boil or the lovely green bright colour will fade. To serve ladle the soup into wide bowls and top each with half a hard boiled egg. Grind over some black pepper and serve.