Ingredients:
A knob of Butter
1 onion (finely chopped)
2 sticks of celery (finely chopped)
2 white or purple carrots (finely chopped)
2 large handfuls of young nettle tops (finely chopped)
1 large handful of wild garlic leaves (finely chopped)
1L stock
3 tablespoons of full fat milk or cream
Salt & pepper (to taste)
Method:
Heat the butter in a pan. Add the onion and cook for several minutes, until softening.
Add the celery, carrots, nettles, wild garlic and stock.
Bring to a boil and simmer for about 20 minutes.
Stir in the milk and serve with crusty sourdough bread.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon