Nettle and Wild Garlic Soup

Serves 4

• 4 large potatoes (about 1 lb)
• 1 large onion
• 1 large bag of fresh nettles tops
• 1 handful of wild garlic leaves
• 2 tablespoons ghee (or sunflower oil)
• Salt and pepper to taste

This is a delicious soup to make in the spring, when the nettles are young and the wild garlic is growing.
Wear gloves and pick nettles (just the very top), preferably on sunny morning. Wash them and put aside. Wash or peel the potatoes and dice them. Chop the onion in small bits.
Fry the onion in ghee, (or sunflower oil for vegan alternative) on medium heat until soft, stirring constantly, add the diced potatoes and keep stirring for another 3 minutes, then add the washed nettle tops and chopped up wild garlic leaves. Add 1 litre of water, bring to the boil, add the salt and peppter, then lower the heat to a simmer, cover and cook for 20 minutes.
Liquidize and serve immediately with fresh cream as a garnish.