Nettle soup is one of my husband’s favourite springtime/summertime soups. We first started making it a couple of years ago when we went through a ‘foraging’ phase. I am pleased to say that the phase hasn’t worn off yet. Just make sure you wash the nettles well and also remember that younger, smaller nettles taste much better than the older larger nettles. Oh and one more thing, wear gloves when handling nettles!
- 450g potatoes
- 250g young nettles
- 75g butter
- 1 onion chopped
- 1 garlic clove crushed (optional)
- 1 tablespoon of olive oil
- 1 1/2 pints of chicken or vegatable stock
- 100ml double cream
- salt and pepper to taste
- water for cooking potatoes
- toasted breadcrumbs (optional)
- Peel and chop the potatoes and boil in salted water until softened (but not mushy), drain and leave in the saucepan.
- Add the washed nettles, butter, onion, garlic (optional) and stock then simmer for 15 minutes until nettles and onion are soft.
- Take off the heat and add the cream a little at a time and stirring continuously.
- Blend the mix with a hand blender or food processor.
- Add salt and pepper to taste and mix with a spoon.
- Eat whilst hot with a drizzle or swirl of olive oil on top and some toasted breadcrumbs.