Irish Nettle Soup

Gather and prepare fresh stinging nettles by wearing gloves to handle them, then rinse thoroughly under cold running water to remove any debris.

Bring a large pot of salted water to a rolling boil over medium-high heat.

Blanch the nettles in the boiling water for 2-3 minutes until wilted and their sting is neutralized, then remove with a slotted spoon and set aside, reserving the cooking liquid.

Roughly chop the blanched nettles once they are cool enough to handle safely without gloves.

Melt the butter in a heavy-bottomed pot over medium heat, then stir in the oatmeal and toast lightly for 2 minutes until fragrant.

Pour the reserved nettle cooking water into the pot with the oatmeal and butter, stirring continuously to prevent lumps from forming.

Add the chopped nettles to the pot and simmer over low heat, stirring frequently, until the oatmeal has fully absorbed the liquid and the mixture reaches a thick, porridge-like consistency.

Season generously with salt and pepper to taste, then serve hot in bowls with a small knob of butter melted on top if desired.