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
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.