Nettle and Celery Soup

Cooked nettles taste a bit like spinach but have more protein and a higher iron content. Wear gloves when picking nettles!

Ingredients

• Olive Oil 1 Tbs
• Butter 1 Tbs
• Onion 1 small, finely diced
• Garlic 1 clove, chopped
• Celery 2 sticks, thinly sliced
• Floury Potato 1 large, chopped
• Salt 1 tsp
• Vegetable Stock 4 cups
• Nettle Leaves 400 g
• Heavy Cream 3 Tbs
• Celery Leaves a few for garnish

Cook It

1. Heat the olive oil and butter in a large saucepan.
2. Sauté the onion until translucent, then add the garlic and sauté for another 30 seconds.
3. Add the potato and stir to combine. Season with salt.
4. Pour in the vegetable stock and simmer for about 15 minutes, until the potatoes are tender.
5. Add the nettles and celery and simmer for about five minutes, until the celery is tender.
6. Allow the soup to cool a bit then puree with a stick blender, or in batches in a blender. Check the seasoning.
7. Ladle into serving bowls, swirl in the cream and garnish with the celery leaves.