Serves 10

1 wicker basket full of young nettle tops (wash well)
1 large leek (roughly chopped)
2 medium-sized onions (roughly chopped)
2 very large potatoes (peeled and chopped quite small)
1-2 cloves of garlic (chopped/crushed)
vegetable stock to taste (cube/powder, etc)
3 pints water
2.5 pints milk
4 bunches (of approx 50g) wild garlic (Allium ursinum) (finely chopped)
a little olive oil
cream (single or double)
salt and pepper
a few garlic mustard leaves for garnish (Alliaria petiolata)

Place all ingredients in a large saucepan except the cream, wild garlic and one pint of the milk. Bring to the boil and simmer for about half an hour, then liquidise. Also, liquidise the remaining pint of milk with the chopped wild garlic. Swirl some of this and a little cream into the soup once you have put it in a bowl. Garnish with a couple of garlic mustard leaves.