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Nettle Soup; Hot or Cold - Recipe
An excellent soup, if you have an abundance of nettles, which have been cut well away from traffic fumes.
Cut them using rubber gloves, and you will need these again, until they go into the cooking pan.
With a little extra salt and pepper, this is also good served as a cold summer soup.
- Suitable for Vegetarians
- Suitable for Vegans
For 4 generous helpings:
2 oz/60gr Butter
I large Onion, peeled and finely-chopped
2 Spring Onions, washed them thinly cut so they form rings
2 medium cloves of Garlic, peeled and finely-chopped
1 large Potato, peeled and cut into cubes
1 lb/450gr Nettles, use the stalks as well unless the nettles are very mature - cut the nettles roughly
3 pints/1.7 litres weak Chicken or good Vegetable Stock (perhaps made with Marigold Swiss Bouillon)
Croûtons and a teaspoon of double cream each (optional)
Wash the nettles, using rubber gloves, then roughly chop them and set aside.
- In a non-reactive pan (so not aluminium) able to hold all the ingredients, melt the butter over a gentle heat. Add both types of chopped onions and the potato cubes, and sweat them until the onions are soft. Add the chopped garlic, followed by the nettles and the stock.
- Bring the mixture to the boil and simmer for 15 minutes.
- Season with salt and freshly-ground pepper to taste.
Serve, putting a swirl of cream into each bowl. For a more refined version, the soup can be blitzed quickly in a food processor - then reheated just before serving.
Reviews / Comments ( 3 out of 5 average rating)
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Wed 21st August 2013 by bryony
What did you like about the Recipe?
It was clear how to handle the nettles
What did you not like about the Recipe?
It made way too much for 4 people
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