Ingredients

• 1 large bunch of nettles
• 1 large bunch of wild garlic
• 2 medium sized potatoes, diced
• 2 medium onions, roughly chopped
• I stick celery, sliced into small pieces
• 2 cups (1 pint) stock
• 1 cups (½ pint) milk or creamy milk for extra richness.
• Small knob of butter
• Salt and pepper

To garnish

• Some cream or natural yogurt & Wild Garlic Flower.

Method

1. Wash the nettles & wild garlic in cold water and drain. Pat dry with a clean towel.
2. Melt the butter in a saucepan over a medium temperature and add the onions, nettles, celery and potato. Stir to coat the with the butter and ’sweat’ them in the saucepan for about 5 minutes. Now add the Wild garlic – just one minute before the rest of the ingredients are done. The nettles should be just wilted.
3. Pour the stock and the milk into the saucepan, bring to the boil then reduce the heat and simmer for about 15-20 minutes.
4. Pour into a blender and zap. Season to taste with salt and pepper. Serve garnished with cream or natural yogurt and heads of wild garlic and accompanied by Crusty Sodabread.