• 150 g young nettles
  • 30 g Kerrygold Pure Irish Salted Butter
  • 1 onion, finely chopped
  • 20 g flour
  • 550-650 ml chicken stock
  • ground nutmeg
  • 1/8 l cream
  • some pumpkin seed oil
  • one handful of toasted pumpkin seeds


  1. Wash the nettles and chop them finely.
  2. Melt the Kerrygold Butter in a saucepan, add the onion and nettles and sauté gently for approx. 5 to 10 minutes.
  3. Stir in the flour and add the stock. Bring to the boil and simmer on low heat for approx. 15 minutes.
  4. Season with salt, pepper and a pinch of nutmeg. Just before serving stir in the cream.
  5. To garnish add a little bit of pumpkin seed oil to the surface of the soup and sprinkle over some toasted pumpkin seeds.
Tip: Nettles are available at any well stocked weekly farmers' market.

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