Nettle Soup

 Adapted from River Cottage

A good few handsful of nettles. Add some kale if you don't have enough.

Oil and butter

1 large onion, peeled and finely chopped

1 litre vegetable or chicken stock, or even light fish stock. I used Japanese dashi and some dried, wakame seaweed, reconstituted

1 large potato, unpeeled, cut into cubes

1 large carrot, chopped

Sea salt and freshly ground black pepper/ Tas pepperberry

(A few drops of Tabasco)

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Wearing rubber gloves, sort through the nettles, discarding anything you don't like the look of and any thick stalks. Wash the nettles and drain in a colander.

Melt the butter in a large saucepan, add the oil and onion and cook gently for 5-7 minutes until softened.

Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.

Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.

Ladle into warmed bowls. Add a dash of Tabasco if wanted.