Getting Nettled

I love free food, and there is so much through the seasons to pick here!
The kids did draw the line at eating mushrooms I found in the garden (I was sure they were safe...!)
We have a nice crop of Stinging Nettles in our wilderness area. They have so many uses - food, wine, liquid plant feed...apparently the seeds have caffeine-like qualities!

Here is a recipe for soup that is so good you won't believe it! It has the sweetness of a pea soup with the savoury richness of spinach or watercress soup. Delicious.

Ingredients:
2 tbsp oil, nob of butter
A carrier bag loosely filled with tender young stinging nettles tops
A large onion
1 Clove of garlic
two large potatoes (I used a load of new potatoes that were starting to sprout)
1.5l (6 cups) hot veg stock
pinch cayenne pepper (optional)
pinch freshly grated nutmeg
salt and pepper to taste
swirl of cream (optional)

Method:

1. using thick rubber gloves(!) thoroughly wash the nettles.

2. chop onion and potatoes into chunks about 1 inch cubed
3. peel garlic and chop in half

4. heat oil and butter until better melted. Add onion, garlic and potato, stir until coated with fat, turn heat to lowest possible and cover with tight fitting lid.   Allow to "Sweat" for 10 mins

5. meanwhile remove leaves from nettle stems, discard stems. Gloves still needed for this part!

6.when "Sweating" period is over, add hot veg stock, nettle leaves and cayenne pepper. I cheated and used hot water and a stock cube crumbled in. Hey, it works.
Cover and simmer for  10-15 mins, or until potato is cooked through.

7. blend soup, add freshly grated nutmeg, salt and pepper to taste.
Serve with a swirl of cream if desired, and some crusty bread. Yum.

Oh, by the way, once cooked, nettles don't sting any more!!