Cream of nettle soup recipe
Cream of Nettle soup
Pick the top 2 or 3 sprigs of leaves from the youngest nettles you can find for this recipe. For tips on picking nettles check out this video.
Serves 2, or 1 (v)large portion.
110g nettle tips
150g finely diced potatoes
1 small/medium onion, chopped
250ml vegetable stock
1 clove of garlic, finely chopped
Large knob of butter
Cream (or milk)
Salt, pepper, and nutmeg
Tip: Always keep your pan covered until right at the end when you're making soups to keep all the flavour in the pan.
Put the butter, garlic and onion into the pan. Get the butter melting on a low temperature, and soften the onions and garlic.
Put in the potatoes and nettles, then cook for a few more minutes, making sure you give the pan a shake every now and then; try and make sure everything's got a thin layer of liquid on it.
Add the stock and simmer for 15 minutes, enjoy the smell!, and give the pan a bit of a stir occasionally.
Puree with a hand blender to desired consistency. Season with salt, pepper and a litlle nutmeg.
Add a splash of cream.
Bring back to a simmer for a couple more minutes before serving.
Note: You can of course increase the amounts by however many more you want to serve.
