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I have to admit, I never really fancied making nettle soup, but I've done it now and loved it!
Nettles are apparently chock full of vitamin c, so for me it's a winner and I'll certainly make it again.
75 g washed nettle leaves (choose the top small leaves from the head - before the flowers grow)
1 large onion chopped
2 potatoes chopped
1 clove garlic chopped
I litre chicken stock
Salt and Pepper
A small tub of single cream
Fry the onion, potatoes and garlic in a large pan with a little olive oil.
Add the nettle leaves and stock.
Boil for 15 minutes (or until the potatoes are cooked).
Season with salt and pepper.
Serve with a swirl of cream. (Apologies that my swirl in the photo didn't quite make the mark. I'd never make a food photographer!)
Wear gloves and use scissors to collect and snip the nettle leaves from the stalks.
I substituted 3 wild garlic buds and some of the stalks, but only because I didn't have a garlic clove.