Nettle Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 onion, chopped
  • 8 large handfuls young nettle tops, chopped
  • 1 oz (25 g) butter
  • 1 oz (25 g) flour
  • 2 pints (1 litre) good chicken stock
  • Salt and pepper Cream (optional)


Cook the onion and the nettle tops in the butter until soft. Add the flour and cook for about 3 minutes, stirring, then add the stock and season well. Bring to the boil, simmer for 5 minutes and then sieve. Re-heat, adjust the seasoning and add a little cream if desired.