250gms young nettle tops
tblsp butter (optional but increase oil if omitting), 2 tblsp olive or rape oil
4 garlic cloves, finely chopped
2 finely diced potatoes
1 finely chopped white onion
I finely sliced leek
1 finely sliced celery stick
2 litres good quality hot vegetable stock
a pinch of grated nutmeg
Sea salt and white pepper
Sauté the onion, potato, leek & celery in butter & oil until softened & golden in a large lidded pan.
Add the garlic stir well with a wooden spoon to avoid the garlic catching.
Add the hot stock & cook until the potato is cooked through, turn off the heat.
Add the nettle tops & nutmeg, add a lid to the pan.
Blitz in a food processor when cool.
Season to taste. Reheat to serve.