Spring is the best time to pick nettles: from the tender tops to the larger leaves, nettle is such a versatile plant that lends itself to a variety of recipes. The simplest way to cook it is as a soup.
200 gr nettles, washed
200 ml water (for a thicker soup use less water) or vegetable stock
3 baby potatoes, peeled, chopped and boiled
2 wild garlic leaves (or 1 garlic clove), chopped
1 tablespoon olive oil
2 stalks wild chives
Blanch the nettles in a little water for 2 minutes – they will reduce in volume and deepen in colour.
In a saucepan, add the oil and the wild garlic and heat for one minute, then add the blanched nettles.
Add the chopped potatoes, salt and water. Cook for 15 minutes then blitz in a blender.
To serve, add chopped wild chives.