Nettle Soup Recipe

So if you want a kick-start, an evening nettle soup is an energetic way to go. The plants are good until June when they start flowering. Nettles are best now however when small and young. Just pick the tops and strip leaves. Cook like spinach with almost no water. Then chop and add to whatever you like. Egg dishes are lovely with nettles, but nothing quite beats nettle soup. Here is my recipe (adapted from the classic text on wild food by the great nature writer Richard Mabey).

Several potatoes, diced
4 good handfuls nettles
1 onion. chopped
Strong veg stock (I like to add celeriac, fresh thyme, lots of leek)
Butter or olive oil
Several leaves of wild garlic
Creme fraiche (optional)
Black pepper, sea salt and nutmeg

Sweat the onion in a large saucepan. Add diced potatoes for a few minutes. Add stock and cook for twenty or so minutes. Rinse and sort nettles. Cook for a few minutes until soft, then add to soup for the last five minutes. Season and serve with creme fraiche and strips of wild garlic (from your local wild space or garden!) Richard Mabey instructs to squash the soup with the back of a spoon or puree, but I like the chunks.

The kind of soup that just keeps getting better. Bon appetit!

Recipe excerpted from Nettle Soup (18 April 2010) by Charlotte Du Cann from This Low Carbon Life

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