Ingredients

• 4 baking size potatoes peeled & 1 inch cubed.
• 1 bunch of the woody ends of asparagus (Perhaps those leftovers from the barbecued asparagus recipe)
• 1 large Spanish onion roughly chopped.
• 1 bunch of wild garlic leaves (you can find these growing in wild in our country lanes) or 3 cloves of garlic chopped.
• 2 pints hot stock (chicken or veg).
• 1 Cup whipping cream.
• 1/2 Carrier bag of nettle tops (well washed & chopped).
• 1 hand full chopped flat leaf parsley.
• 1/2 Handful of chopped chives.
• 1/2 tea spoon Chilli seeds (optional)
• Salt & pepper to taste.

Method

1. Place onion, garlic, chilli seeds & potatoes in a thick bottom pan, and just cover with the hot stock.
2. Bring back to a rolling boil & simmer till potatoes are well cooked.
3. Roughly mash complete mixture.
4. Remove from heat.
5. Stir in nettles & 1/2 parsley.
6. Cover pan & allow to cool.
7. When cool blend well in processor.
8. Strain mixture back into pan, add cream & gently reduce till soup thickens (or use corn flour).
9. Add salt & pepper to taste, add rest of chopped parsley & all the chives.

Notes:

Serve piping hot with ripped up chunks of crusty loaf with lashings of real butter. Float a chive flower head in the centre of each bowl (optional)

This dish is the best of a British spring hedgerow in a bowl.