 Nettle & Water Mint Soup recipe
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 the videos page.
Serves 2, or 1 (v)large portion.
This recipe can be used without the mint for cream of nettle soup.
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
Milk or cream
Salt, pepper, and nutmeg
3 or 4 sprigs of wild mint (tear off leaves)
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Tip: Always keep your pan covered until right at the end when you're making soups. You want all that delicious flavour in the pan.
Pop the butter, garlic and onion into the pan. Get the butter melting on a low temperature, and cook the onions and garlic until they are softer.
Pop in the potatoes, nettles, and water mint, 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 rattle or stir occasionally.
Puree with a hand blender to desired consistency. Season with salt, pepper and a litlle nutmeg.
Add a splash of milk or cream. I used milk as didn't have any cream!
Bring back to a simmer for a couple more minutes before serving.
Note: The pan I used in the photo was a bit too large. Ideally use a smaller pan if you use the measurements I listed. You can of course increase the amounts by however many more you want to serve.
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