Ingredients:
1kg young nettle tops
675g spinach, well washed and drained
900ml good-quality stock
6 tbsp cold milk
4 cold, cooked, sausages
3 tbsp sour cream
3 tbsp plain flour
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Wash the nettles, bring a pan of water to a boil, add the nettle tops and blanch for 2 minutes then drain and transfer to a clean pan. Add the spinach.
Bring the stock to a boil, pour over the nettle and spinach mix then bring this mixture to a boil. Reduce to a simmer, cover the pan and cook gently for 45 minutes. Purée with a stick blender then pass the mixture through a fine-meshed sieve.
Blend the flour to a smooth paste with 6 tbsp cold milk then whisk this mixture into the purée. Pour into a pan, bring to a boil and cook until thickened then add the sausages (sliced into rounds). Ladle into warmed soup bowls, garnish each bowl with little of the sour cream and serve.
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