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Nettle Soup

1 tbs olive oil
1 onion peeled and chopped
450g potatoes, peeled and diced
225g tender nettles
sea salt
freshly ground black pepper
single cream (optional)

Make sure the nettles are from an unpolluted place. Pick the fresh
growth - not too many of the flower heads.

Heat the oil in a large saucepan. Put in the onion and potatoes.
stir then cover and cook over a gentle heat for five minutes,
stirring from time to time. Add the nettles and cook for a further
5 minutes. Pour in 1 litre of water, bring to the boil and simmer
for about 15 minutes, or until the vegetables are cooked. Puree.
Season to taste with salt and pepper and nutmeg, reheat. Add cream
if using and serve.

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