Each year in the Spring, I look forward to making this most amazing soup. It's almost 'free' and with a good pair of Marigolds ... easy!
The flavour is quite distinctive and the colour a glorious fresh green; maybe a bit like Spinach soup, but different!
Here's a picture of the finished article :
But to start at the beginning ..... when the nettles are young and bright green, get out the Marigolds and wander to your local nettle patch (not low ones where doggies sniff and ***)
and pick a plastic bag full of green shoots.
Again, using the gloves, wash and pick over the nettles, removing the stringy stems
Then drain.
Next start the base; peel and chop 1 onion and 1 potato 1 garlic clove and add them to melted butter in a large pan. I used my cast iron casserole dish.
Allow the potato and onion to sweat a bit and when softened get ready to add the clean, wet nettle leaves.
Add a cup or two of water so the nettles partly cook and partly steam - probably on a medium heat for about 5 - 7 minutes.
Then, using a Stick Blender, wizz to a smooth puree.
I like to put portions into the freezer, hence adding only a small amount of water during this cooking stage (to save space)
It's easy to thaw and then add water to make the soup into the desired consistency.
Finally serve soup with a flourish of cream. And perhaps a slice or two of French bread.
Delicious!
The flavour is quite distinctive and the colour a glorious fresh green; maybe a bit like Spinach soup, but different!
Here's a picture of the finished article :
and pick a plastic bag full of green shoots.
Next start the base; peel and chop 1 onion and 1 potato 1 garlic clove and add them to melted butter in a large pan. I used my cast iron casserole dish.
Then, using a Stick Blender, wizz to a smooth puree.
It's easy to thaw and then add water to make the soup into the desired consistency.
Finally serve soup with a flourish of cream. And perhaps a slice or two of French bread.
Delicious!
