nettle soup
We’ve recently been spending much of our time chopping down brambles and occupied in other such rural pursuits. The stinging nettles that we’ve encouraged to grow in abundance due to the assault we’ve made on the brambles that used to occupy their ground, have looked (at least to me) delicious. As a long time fan of Hugh Fearnley-Whittingstall scythe in hand I gathered a large bin bag full of them and made some soup.
Tasty, green and spinachy with a tang of nettle sting about it. I like to serve with a good lump of grated cheese melting invitingly in the middle of the bowl of soup.
Thanks Hugh.
nettle soup
- A carrier bag full of nettles
- One medium onion diced
- One medium carrot diced
- Two sticks diced celery diced
- One medium potato diced
- 1 litre Vegetable or chicken stock
- 50g butter
- a liberal grating Nutmeg [optional]
- 100ml single cream [optional]
Serves 4
Melt the butter in a large pan.
Add the onions, carrot and celery and allow them to soften.
Meanwhile, wash the nettles. I prefer to just use the newest leaves at the tips of plant, but you don't need to be so fussy.
Add the cleaned and picked over nettles to the softened vegetable base. Mix around well and allow to wilt.
Add the stock and potato.
Allow to simmer for 20-30 minutes until the vegetables are all cooked. Season.
Add the cream if using then liquidise / process to a soup that is as smooth as you like it.
Adjust the seasoning add the nutmeg if desired.
Serve with crusty bread and cheese.
Brambling take 2 | my barn conversion said,
May 15, 2007 @ 8:46 pm
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