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21/04/14

nettle soup

1507585_622895111133270_2494642329717811996_nZestlifeSpring is a wonderful time of year to get out foraging the hedgerows. The vibrant growth of young nettles is hard to ignore, and it really is about making the most of these spring greens whilst they are abundant. Because as far as I know Tescos do not sell nettles! So harvest away as much as possible and enjoy the cleansing effects of this spring soup. When there is a chill in the air it makes for perfect spring lunch. Coming in from the garden and tucking into this soup with a hunk of soda bread is heaven.

ingredients

Serves 8

2 tbsp olive oil

1 small onion diced

2 large leeks, trimmed and sliced

3 large potatoes, peeled and diced

1 ½ litres vegetable stock, Bouillion

Colander of sweet young nettle leaves.

5 leaves wild garlic

Salt and pepper

 

method

  1. First things first get outside and gather your nettles. Use rubber gloves so as not to be stung. There should be plenty of wild garlic too so pick a few of those leaves whilst you are at it.
  2. Heat the oil over a medium heat. Saute the onions for a 5 minutes until they soften and start to become translucent.
  3. Add the leeks and allow them to soften with the lid on for a further 5 minutes. Stirring occaisionally so the leeks do not catch on the bottom of the pan.
  4. Add the potatoes and again sweat for a further 5 minutes with the lid on.
  5. Cover the contents of the pan with the stock, bring to the boil and then simmer for 15-20 minutes until the potatoes are tender.
  6. Finally stir in the nettle leaves and cook for just a few minutes until the nettles begin to soften and wilt.
  7. Allow the soup to cool and add the wild garlic leaves before liquidising.
  8. Season and reheat if necessary before serving.

 

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