I think that gloves are essential for picking nettles, but I know some people would disagree with me, scissors are helpful too. New, fresh leaves are the best, try them in a soup on their own or mixed with wild garlic leaves.

4 handfuls of nettle tops (add some wild garlic leaves if you wish)
1 onion finely chopped
1-2 tblsp olive oil
2 medium potatoes, peeled and roughly chopped into 1” cubes
2 pints chicken or vegetable stock.
Salt, pepper & nutmeg
Double cream or crème fraiche to serve

Saute the onion in the oil until pale.  Add the potatoes for a couple of minutes.  Wash the nettles and ensure there are no chunky stalks
Add the damp nettles and put on lid and leave them to wilt for just a minute or so.
Pour over the stock and bring to the boil.
Simmer for 20 or so minutes, until the potatoes have mushed.
Liquidise and if preferred push through a sieve.
Season to taste and serve with swirl of cream

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