This is a fantastic soup from St Augustine’s Mary Ellen Kelly and Róisín Kiely and it’s bursting with nutrients. The nettles can be substituted when they are not in season. Young pea shoots can be used to decorate and they have a wonderful fresh pea flavour. Serves 4.
2 small onions
1 clove of garlic, mashed
hand full of nettles
salt and pepper
1 litre of chicken stock
pea shoots to decorate
Melt the butter in a saucepan and add the garlic. Add the onion and sweat on a gentle heat until soft but not coloured, about 5-6 minutes.
Add the hot stock and bring to the boil, then add the peas. Season well with salt and pepper. Cook for a further 5 minutes. Add the nettles and parsley then whizz in a food processor. Taste and correct the seasoning.
Swirl with a little cream if you like. Decorate with pea shoots and some chive flowers if available.