Wild food - Nettle Soup. For the foragers among you. - Rest Less

Ingredients

• Half a carrier bagful of stinging nettle tops, or fresh-looking larger leaves
• 50g butter
• 1 large onion (or a dozen crow garlic bulbs if you want to be truly wild), peeled and finely chopped
• 1 litre vegetable or chicken stock, or even light fish stock
• 1 large potato, peeled and cut into cubes
• 1 large carrot, peeled and chopped
• Sea salt and freshly ground black pepper
• 2 tbsp crème fraîche
• A few drops of extra-virgin olive oil
• A few drops of Tabasco