...from the other side of the Pond-- what's measurement would a carrier bag be?
Nettle Soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent Nettle Soup are potato – to give it body – and really good stock – to give it spirit. Without these the wild food cynic’s worst suspicions of boiled weeds will be confirmed. Note that a carrier bag is the standard measure for Nettles.Rate this recipe:
- 10 mins
- 20 mins
- 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
Wearing rubber gloves, sort through the Nettles, discarding anything you don’t like the look of and any thick stalks. 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.
hi just made your nettle soup recipe after an afternoon of foraging. colours a bit scary, but its delicious. could very easily be spinach soup. whats the difference they are all vegetables and all good stuff. Thanks im very happy. carolyn.