Tuesday, 19 May 2015
Wild Garlic and Nettle Soup.
Always give the nettles a good shake to get then free of any insects outdoors is best so they can return to any undergrowth (I am sure they would not want to be in your soup).
Blanch the nettles for a few seconds in boiling water and when cool enough to handle squeeze out any excess water.
Melt a knob of butter in a saucepan and on a very low heat add the nettles and stir until they have broken down completely.
Then soften a little finely chopped carrot, onion and celery and on a slightly higher heat.
Add veg stock, season and simmer until the veg is cooked through.
Finely shred your wild garlic leaves add to the pan and cook for a few mins.
Blitz in a blender and return to the pan and warm through.
Serve with a little chopped parsley or a few garlic flowers for decoration.