300g spring nettle tops, well washed
1.2 litres chicken stock
50g medium oatmeal
1 heaped teaspoon salt
Place the nettles in a large saucepan with the hot stock and bring to the boil.Then cook, uncovered, over a medium heat for 10-15 minutes, until tender.
Meanwhile, place the oatmeal on a sheet of foil and toast under a hot grill until golden brown, shaking often so it does not burn.
Using a slotted spoon, transfer the nettles to a blender and puree with a ladle or so of the stock, then return it to the pan.
Add the salt and plenty of freshly milled pepper.
Gradulaly add most of the toasted oatmeal and, stirring constantly to avoid lumps, cook for 4-5 minutes, until thickened.
Check the seasoning and serve with oatcakes.