1 litre of young nettles, preferably tops.
Irish rapeseed oil
1/2 cup of lovage
1/4 cup wild garlic
3 cups chopped white potatoes
1 litre of fresh vegetable stock
Salt and pepper to taste
Pick 1 litre of young nettles, preferably tops. Be careful, the leaves sting
so pick from the stem. Wash and separate leaves from stem.
In a soup pot, drizzle a few tablespoons of Irish rapeseed oil. Add to it 4
washed and chopped leeks, 1 1/2 cups lovage, 1/4 cup wild garlic leaves. Let
cook until greens are wilted. Add 3 cups chopped white potatoes.
Cook for a few minutes then add 1 litre of fresh vegetable stock. Bring to a
simmer, cook until potatoes are tender. Add nettles and cook for 5 minutes.
Puree soup. Add sea salt and cracked black pepper.