A springtime classic in Irish cuisine, this nettle soup is made by simmering fresh nettle leaves with potatoes, then seasoning with white pepper and nutmeg. Made without cream and using only olive oil, it is described as both heart-friendly and filling.
Heat the olive oil in a saucepan. Sauté the garlic and onion for 4 minutes, until lightly golden. Add the potatoes and cook for another 2 minutes.
Add the vegetable stock, white pepper, nutmeg and salt and bring to a boil. Reduce the heat and simmer for 15 minutes, until the potatoes are tender.
Wearing gloves, add the cleaned fresh nettle leaves to the saucepan and boil for 3 minutes. Blend until smooth.
Wear gloves when picking and handling nettles; raw leaves sting on skin contact, but the sting disappears once they are cooked. Use generous amounts of white pepper and nutmeg to give the soup its classic Irish spiced flavor.
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