ALWAYS remember to wear rubber gloves when picking the nettles and choose only thr youngest plants. Pick the top two leaves and the bud. When you cook nettles, they wilt and look a little like spinach. They also lose their sting.
Take:
100g butter
450g onions, sliced
4 cloves garlic, chopped
225g young nettle shoots, washed and drained
1/5 litre vegetable stock
salt and pepper
Soften the onions in butter in a large saucepan. Add garlic and cook gently for a few minutes. Add nettles, the stock and then bring to the boil and simmer for 5 minutes. Liquidise the soup, pour puree back into the pan, heat through and season. Sieve it with a swirl of creme fraiche.