Name: Nettle and Ramson Soup
Yield: Serves 4–6
Cuisine: British
Ingredients: a grating of nutmeg; 1 litre chicken stock; enough nettle leaves to fill 2 colanders; 50 g butter; 2 small potatoes, peeled and diced; 2 white onions, peeled and chopped; 1–2 tsp honey; salt and freshly ground black pepper; 2 good fistfuls ramson leaves; crème fraiche, or cream, for serving

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Depending on where you are in the Highlands this is a great soup for April, May and June when the nettles are still young and less stingy, and wild garlic, also called ramsons, is in season. When gathering the nettle leaves select the top ones, using scissors or wearing gloves, and check over both the nettle and ramson leaves for cobwebs and snails and make sure they are well rinsed and drained.