- Chicken stock or veggie stock cube (or milk if you like)
- Olive oil and/or butter
- Plain flour
First pick your nettles. Use leather gloves (thin plastic not always good enough) and pick only the top 15cm, so that you get young leaves. Don’t pick any that are already flowering.
When you are read to make the soup put a small amount of water in the bottom of a pan and tip the nettles on top and put the lid on. Steam for about 5 mins until the nettles look soft and are bright green. Then drain them and dunk them in a big bowl of iced water. When they are cool, drain again and pick through them getting rid of the stems and keeping the leaves.
Heat the oil and/or butter in the bottom of the pan you used for boiling and add the garlic. When it is cooked but not brown add some flour and then some stock, water or milk. Don’t heat this all the way up – you are really just thinning the roux. Then put everything – including the shoyu and nutmeg together in a blender and whizz it up. Heat just before serving so that it keeps its colour.