Nettle and Barley Soup


  • 1½ pt / 850 ml vegetable stock
  • 2 oz / 60 g pearl barley
  • sprig of sage and 1 bay leaf
  • 2 oz / 60 g fresh young nettle tops
  • salt
  • freshly ground black pepper


Bring the stock to the boil in a large saucepan, and throw in the barley and herbs. Lower the heat and simmer until the barley is tender. Remove the herbs. Roughly chop the nettles, and add to the pan. Bring to the boil, season to taste, and serve immediately.