Nettle Soup
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
30 Minutes

* Half a carrier bagful of Stinging Nettle tops, or fresh-looking larger leaves
* 50g butter
* 1 large onion (or a dozen Crow Garlic bulbs if you want to be truly wild), peeled and finely chopped
* 1 litre vegetable or chicken stock, or even light fish stock
* 1 large potato, peeled and cut into cubes
* 1 large carrot, peeled and chopped
* Sea salt and freshly ground black pepper
* 2 tbsp crème fraîche
* A few drops of extra-virgin olive oil
* A few drops of Tabasco
Wash the Nettles and drain in a colander.

Melt the butter in a large saucepan, add the onion and cook gently for 5–7 minutes until softened.

Add the stock, Nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.

Remove from the heat. Using an electric hand-held stick blender, puree the soup and then season with salt and pepper to taste.

Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.


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