900 grams (2lb) young nettle tips 900 grams (2lb) spinach 850ml (1.5pt) chicken or vegetable stock cold milk 4 cold cooked sausages (vegetarian sausages can also be used) 3tbs soured cream 3tbs flour salt and pepper to taste
Young nettles can still sting you so be carefull, a good pair of gardening gloves is your best bet. Wash the nettles and blanch with boiling water. Wash the spinach and add to the nettles. Pour the hot stock over the nettles and spinach in a saucepan. Season and simmer for 45 mins adding more stock if needed. Leave soup to cool and blend in blender. Mix the flour to a smooth paste with some cold milk. Add this to the soup and bring back to the boil, continuosly Chop the sausages into small rounds and add to the soup. Swirl in the sour cream just before serving.