This is a perfect treat after a morning of foraging. Imagine a nice bowl of fresh soup, some warm chorizo and fresh crunchy bread.
2 pints of chicken stock
3″ length of cured chorizo
1 handful wild garlic leaves
1 handful nettle leaves (work on imagination for quantity rather than handling)
1 sprig of thyme
Fresh bread to serve
Warm the stock and drop in the chorizo, leave for a couple of hours, or more if it is air dried. Take the chorizo from the pot, bring to a gentle simmer. Chop the wild garlic leaves and put into stock. Add the nettle leaves whole as well the thyme. The heat will instantly deactivate the sting in the nettles. Keep on a simmer for about 10 minutes. Remove thyme and whizz the liquid.
To serve, cut chorizo into small chunks and add to soup.