Wild stinging nettle soup

The stinging nettle (Urtica dioica) is one of the most commonest of all edible wild plants. It is one of the most versatile of the 'wild greens' and has been used from everything from a green vegetable substitute (like spinach) to nettle porridge, nettle beer, nettle tea and a hair conditioner. The fibre can also be made into clothing. As a straight vegetable substitute, nettles should be gently boiled for about four minutes. They are best eaten when the plant is young, of if older just use the tops of the plant.

40g young nettle heads (stalks removed)

1 large leek

2 cloves of garlic

1 stick of celery

2 potatoes

750ml of organic chicken or vegetable stock

Olive oil, sea salt and cracked black pepper

Serve with sour cream and buttered croutons