Ingredients:

200g whites of leeks, finely sliced and rinsed
1kg Desiree potatoes, finely sliced
2 Bay leaves
½ bunch thyme
3L Veg stock
3L milk
750g nettles tender tops

Method:

Sweat leeks and potatoes off without colouring with a little oil and a pinch of salt, while cooking cover with grease proof paper so that the moisture does not escape.

To make the stock bring the veg stock to the boil with the herbs, then add the milk.

Boil again.

When the vegetables have cooked right  down add the stock, bring back to the boil, then immediately add the nettles, boil for a further 30 seconds

Bitz and pass over ice.