Cream of Nettle Soup recipe
Pick the top 2 or 3 sprigs of leaves from the youngest nettles you can find for this recipe. For tips on picking nettles check out this video.
110g nettle tips
150g finely diced potatoes
1 small/medium onion, chopped
250ml vegetable stock
1 clove of garlic, finely chopped
Large knob of butter
Cream (or milk)
Salt, pepper, and nutmeg
Tip: Always keep your pan covered until right at the end when you’re making soups to keep all the flavour in the pan.
Put the butter, garlic and onion into the pan. Get the butter melting on a low temperature, and soften the onions and garlic.
Put in the potatoes and nettles, then cook for a few more minutes, making sure you give the pan a shake every now and then.
Add the stock, salt & pepper, and simmer for 15 minutes, enjoy the smell!, and give the pan a bit of a stir occasionally. Add nutmeg, a little cream or milk and blend well. Serve and enjoy this nutritious and delicious Cream of Nettle soup.
Through Ray Mears' knowledge of the countryside and the research conducted specially for this book with archaeo-botanist Gordon Hillman, we learn many new, useful and often surprising things about the amazingly rich natural larder that still surrounds us.
Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In Roger Phillips and Martyn Rix's Wild Food, hundreds of these plants are clearly identified, with colour photography and a detailed description.