Toast the caraway and fennel seeds in a dry pan on a low heat briefly before adding the butter, onions and the garlic, plus a pinch of salt to bring out the sweetness. Once the onions have turned opaque, add the potato and the veg stock and cook on a medium heat.
For the nettle butter, simply put the butter, garlic, nettles and seasoning in a food processor and blend until a vibrant green. Once the potato has cooked in the soup, add the washed nettles to the pan and blend with a stick blender or smoothie maker. Serve with warm crusty bread, crème fraîche and the nettle butter.
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