Name: Nettle Soup
Ingredients: salt, black pepper; 1½ tablespoons plain flour; juice of ½ large lemon; 2 oz butter (50 g); bundle of nettles – approx. 1 lb (450 g); ¼ pint sour cream (150 ml) (optional); about 3 pints of chicken stock (1.7 litres)

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

This is a most satisfying soup to make in these days when even potatoes are expensive because the main ingredient is completely free – young nettles are best but I have made the soup at the end of the summer with some rather tired nettles from my overgrown garden, and it still tasted good. Of course you must wear gloves to pick and prepare the nettles.