Traditional Flintshire Cream of Nettle Soup

Wash a large pile of young stinging nettle tops (wear gloves!). Sauté chopped onion and diced potatoes in butter until soft.

Add vegetable stock and simmer until potatoes are tender. Toss in the nettles and simmer for just 2 minutes until wilted and vibrant green.

Blend until smooth. Stir in a splash of double cream and season with salt, pepper, and a grating of nutmeg.

A classic spring tonic from rural Flintshire.