Nettle soup is best made in spring,when the plants are young,but can be made until the frosts kill the plants if you only pick the top leaves,that's to say the newest and most tender.For a basic soup use freshly collected and washed nettle tips,potatoes,onions,shallots or garlic + seasoning,boil until well cooked-mix-strain(if necessary)serve,quantities are up to you.
This is a very basic way of doing it,improvements are fairly obvious,like frying off all ingredients in butter then adding water/chicken bouillon/stock etc or adding fresh cream just before serving,or adding your choice of vegetables-carrots,celery,.........................
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