Nettle Soup

Method

1. Wearing rubber gloves, pick over 150 g of nettle tops, pulling the leaves and tender shoots from any thick stalks. Wash them in two or three changes of cold water to remove grit.
2. Bring a pan of water to a rolling boil and blanch the nettles for 2 minutes, pushing them under with a spoon, until they collapse and lose their sting. Drain, refresh briefly under cold water, squeeze out the liquid in your hands and chop finely.
3. Melt 1 tbsp of butter in a small saucepan over medium-low heat. Add 1 finely chopped small onion with a pinch of the salt and sweat for 6-7 minutes, stirring, until soft and translucent but not coloured. Stir in 1 tsp of tomato paste and fry for 1 minute until it darkens and smells sweet.