-1 large handful of nettles (about 300grams) -3 cloves of fresh garlic -1 litre Chicken Stock -1 small onion -1 tsp fresh thyme -2 Tbs unsalted butter -Double Cream to garnish (about 1 Tbs per bowl) -1/2 cup grated Parmesan -salt and pepper and lemon juice to taste
Instructions:
Chop the onion and sautT it in the butteruntil soft. Add the garlic and thyme just before you finish cooking the onions;if the thyme is fresh it won't need to cooked much as it's already much sweeterthan normal raw garlic. While this is cooking, you can clean the nettles: donthe gloves and wash them in water and then strip the leaves from the stems. Addthe broth to the onion mixture and bring to a simmer. Add the nettles, coverand cook for five to seven minutes or until the nettles have wilted. Using ahand blender or a food processor, puree the soup until smooth. Add the Parmesanand cook for a bit longer until the cheese melts. Taste for salt and pepper.Whether you need the salt will depend on your broth and yourParmesan, but the pepper will definitely be welcome. A squeeze of lemon juicewill add a tang to the soup and bring out the flavours a bit.
Serve with a dollop of double cream in eachbowl and a bit of Parmesan on the side
