Peel and chop the onion, garlic and potatoes and fry them for 3 or 4 minutes in a large saucepan in a little olive oil. Trim away the stems from the nettle tops using gloves and scissors, wash well and add the tops to the pan. Make up stock cube with 1 litre (1¾ pints) of boiling water (or better still use homemade stock). Boil fairly rapidly for 15 minutes, until the potatoes are cooked. Liquidize and return to the pan to keep hot, season with pepper and salt, pour into a large serving bowl and stir in the cream. Serve with croutons made in butter.
© 1986 All rights reserved. Published by Macmillan.