- 2 onions diced
- 2 cloves garlic
- 50g butter
- 1/2 tspn caraway & fennel seeds toasted
- 1 ltr veg stock
- 2 large potatoes peeled and sliced
- 500g nettles
- Deep fried nettles & to garnish.
- 250g butter
- 300g blanched nettles
- Sea salt & black pepper
Firstly when you pick your nettles make sure it’s not in the area of any popular dog walking areas! Near a river during spring time is perfect for the young leaves. Toast the caraway and fennel seeds in the pan on a low heat briefly before adding the butter, onions and the garlic with a pinch of salt to bring out the sweetness. Once the onions have turned opaque add the potato and the veg stock and cook on a medium heat.
For the butter, simply put the butter, garlic, nettles and seasoning in a food processor and blend until a vibrant green.
Once the potato has cooked, add the washed nettles to the pan and blend with a stick blender or smoothie maker until vibrant green. Serve with warm crusty bread and crème fraiche.