Nettle and Potato Soup

• 200 g (7 oz) young nettle leaves
• 15 g (½

Pick off the plants wearing gloves. Wash and drain.

Melt the butter in a saucepan and sweat the shallot and potato for a few minutes.

Add to the pan and simmer until the potato is very soft, about 10 minutes.

Mix in, then add the nettle leaves. Cook for 5 minutes, then liquidise. Pass through a medium sieve, season to taste, and serve.

Shreds of salmon and poache