Name: Stinging Nettle Soup with Toasted Almonds and Snails
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp finely chopped fresh parsley; 16 large snails, cleaned and picked from the shells; 25 g unsalted butter; 80 g blanched almonds, roughly chopped; 1 sprig of fresh thyme; 50 g unsalted butter; 1 recipe chicken or vegetable stock; salt and pepper; 3 large potatoes, peeled and diced; soured cream, to serve; 1 large handful of freshly washed spinach; 150 g young stinging nettles, tops only; 1 garlic bulb, cut in half, with 1 clove reserved for the snails; 2 white onions, peeled and diced; 2 celery sticks, diced; 2 leeks, cleaned and diced; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

An exciting spring soup, a little bit unusual but very much of the countryside. Wild nettles impart a particularly peppery taste, something that commercially grown rocket leaves rarely achieve. The combination of the almonds and snails really works for me, but I will forgive you if you omit the snails!

Ingredients

2 white onions, peeled and diced
2 celery sticks, diced
2 leeks, cleaned and diced

Europe
United Kingdom
Preserve
April
March
Spring
Gluten-free
Soup

Method

In a saucepan, sweat the diced vegetables, garlic bulb halves, bay leaves and thyme in the butter until soft, about 15 minutes, then season with salt and pepper. Add the potato and stir frequently to prevent sticking. Cover with the stock and simmer for 30 minutes or until the potato is soft. Meanwhile blanch the nettles in boiling water and then refresh them in iced water. Squeeze the nettles

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