250g picked and washed nettle tips
1 large leek washed and cut into dice
1 large peeled and diced potato
1 large peeled and diced onion
6 sprigs of fresh thyme
1 litre water, or chicken stock or vegetable stock
A dash of double cream
Blanch the washed nettles in boiling water for 4 minutes, drain and refresh in ice cold water to keep the colour.
In a hot thick bottomed saucepan heat the rapeseed oil and then add the diced leek, potato and onion (an a little seasoning at this stage to bring out the flavour and you will find you will need less salt at the end).
Stir continuously for about two minutes to cook but do not let the vegetables colour.
Add the fresh thyme and continue to cook for a further 2 minutes.
Add the stock or water and simmer for 30 minutes.
Add the blanched nettles and simmer for a further 5 minutes.
Blend with a hand blender, add the dash of double cream, correct the seasoning and serve.