Nettle and wild garlic soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Starter
Method
Melt the butter in heavy-bottomed saucepan. When it foams, add the potatoes and onions, and toss them until well coated. Sprinkle with salt and freshly-ground pepper. Cover and sweat on a gentle heat for 10 minutes.
Meanwhile, prepare the nettles (use plastic gloves) and wild garlic leaves. When the vegetables are almost soft but not coloured, add the stock and milk bring to the boil and cook until the potatoes and onions are fully cooked. Add the chopped nettles and wild garlic and boil with the lid off for 4-5 minutes approx. until the leaves are cooked. Do not overcook or the soup will lose its fresh green colour.
Puree the soup in a liquidiser or food processor. Taste and correct seasoning. Serve sprinkled with a few wild garlic flowers.
Ingredients
45g butter
150g potatoes, peeled and chopped
110g onions, peeled and chopped
salt
pepper
900ml water or stock
300ml creamy milk
75g nettles, chopped
75g wild garlic leaves, chopped
wild garlic flowers, to garnish
Method
Melt the butter in heavy-bottomed saucepan. When it foams, add the potatoes and onions, and toss them until well coated. Sprinkle with salt and freshly-ground pepper. Cover and sweat on a gentle heat for 10 minutes.
Meanwhile, prepare the nettles (use plastic gloves) and wild garlic leaves. When the vegetables are almost soft but not coloured, add the stock and milk bring to the boil and cook until the potatoes and onions are fully cooked. Add the chopped nettles and wild garlic and boil with the lid off for 4-5 minutes approx. until the leaves are cooked. Do not overcook or the soup will lose its fresh green colour.
Puree the soup in a liquidiser or food processor. Taste and correct seasoning. Serve sprinkled with a few wild garlic flowers.
