|The common nettle, now despised as a weed, was
long used as a vegetable in Scotland, especially in the Highlands.
1 qt. good chicken stock
8 large handfuls of young nettle tops
1 oz. flour
1 oz. butter
Chop the onion and add the well washed
nettle tops. Cook in butter until soft. Add the flour and stock and season well. Bring to
the boil; simmer for 5 minutes and then sieve. Reheat, adjust seasoning and add a little
cream if desired.