Wild Garlic and Nettle Soup (Serves 4)

 

300g of nettle leaves

100g of wild garlic

1 onion, chopped

1 carrot, finely slices

1 leek, finely sliced

2 medium potatoes, diced

1 pint of vegetable stock

2 tbs crème fraiche or plain yoghurt

(50ml double cream)

50ml butter

salt and freshly ground black pepper

small bunch of chives

 

Wearing rubber gloves, prepare the nettles and wild garlic by washing and then draining in a colander. 

 

Fry the onion in a pan of melted butter until softened. Add the vegetables and stock, simmering for about 15 minutes, until the vegetables are soft. Add the nettles and wild garlic and cook for a further 3-5 minutes.  (Stir in the cream).

 

Remove from heat and blend. 

 

Reheat and season with salt and pepper to taste before serving into bowls. Swirl in a spoonful of crème freche/plain yoghurt and add a sprinkling of chopped chives.  

 

Crammed full of goodness, iron and vitamin C, nettles are best picked in March and April – picking the young tender shoots is the key to a tasty nettle soup. Just pick the tips, no more than 4-6 leaves down the stem. Nettles lose their sting as soon as they’re immersed in boiling water.