Soups

Nettle soup

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Foraging for food is great and is probably the most seasonal, local and traditional kind of food you can eat. I remember cooking with nettles as a teenager when camping and can remember a friend of mine telling me about how she made nettle soup, I can’t remember now if I actually tried it or not. Nettles are certainly something people have been eating through the ages and they are full of flavour and goodness. Nettle soup is a vibrant green with quite a deep flavour. Obviously you need to wear gloves when picking the nettles, you should just pick the top 5 or 6 tender nettles from each plant.

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I began by making stock from 2 liters of boiling water a couple of sticks of celery, the outer peel of an onion, a couple of cloves of garlic a chopped carrot, the peelings of a large potato, some nettles and a tsp of salt and some pepper corns and simmered them for about 30 mins.

While this was cooking in some butter I sautéed a chopped up onion and a clove of garlic, 2 stalks of chopped celery, a diced large with some salt and pepper in a large saucepan and put the lid on and let them sweat for about 10 mins. Next I strained the stock and added it to the saucepan and covered the pan and simmered the soup for another 10 mins before adding about 250 g nettles which I simmered for a few minutes until they were soft and turned a darker green.

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Finally, I blended the soup and tasted it you may need to add some more salt or pepper at this stage. I served the soup with some natural yoghurt and chopped chives. This will make 6 – 8 servings.P1020273

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