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Creamy nettle soup
- Serves
4
- Difficulty
Easy
Published 2011
Choose a nice clean patch of nettles and, wearing gloves, snip off the tender young leaves. Nettles taste like spinach, though the colour is darker and the flavour a little more minerally. Don’t worry about the sting – it cooks out. If you’re short on nettles, make up the shortfall with spinach.
Ingredients
- About
500 g 4 25
Method
Rinse the nettle leaves and shake them dry.
Cook the shallots gently in the butter until they soften. Add the leaves and turn them over the heat till they wilt.
Add the diced potato and stock. Bring to the boil, season, lid loosely and cook for 15–20 minutes, until the potato is perfectly soft.
Tip everything into a liquidiser and process to a smooth purée. Reserve a lad
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