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Easy
By Lucy Madden
Published 2015
This is lovely in the late spring and early summer when the nettles are very young. Use only the tops and wear gloves when you pick them, of course.
Put the washed nettles and potatoes with the stock in a saucepan. Cover and simmer until the vegetables are cooked, adding more stock if necessary.
Season and liquidise. Stir in the fromage blanc and eat at once.