20
Add water, stock, potato, nutmeg and nettle tops.
Simmer until potatoes are soft.
In a jug add a little water to your cornflower and mix it to a paste, then stir it into your soup.
Simmer for a further 5 minutes stirring until soup has thickened.
Season to taste.
If preferred remove a third of the soup and blend, then add it back to the soup.
Add a swirl of cream to serve.
Jean D. Hopman (Luna Hare)
Next issue published Autumn Equinox
2014