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Nettle Soup

Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Soup, Starter
Cuisine British, Rural
Servings 4

Ingredients
  

  • 1 kg Nettles (top 4 leaves) Wear gloves when picking!
  • 1 medium Onion Chopped
  • 1 medium Leek Chopped
  • 1 stalk Celery Chopped
  • 2 cloves Garlic Chopped
  • 1 knob Butter
  • 1 litre Stock Duck stock recommended
  • 2 tbsp Crème Fraîche For serving
  • 1 tbsp Chives Chopped, for serving
  • 1 pinch Black Pepper Freshly ground, for serving

Instructions
 

  • Wearing gloves, pick the top four leaves of the nettles, avoiding any old or tough leaves.
  • Wash the nettles thoroughly.
  • In a large pot, sweat the chopped onions, leeks, celery, and garlic in butter until soft, about 10 minutes.
  • Add the stock and bring to a simmer.
  • Add the washed nettles to the simmering stock, stirring as they wilt. Simmer for 5 minutes until the stems are tender.
  • Add salt and pepper to taste.
  • Blend the soup until smooth.
  • Serve with a dollop of crème fraîche, chopped chives, and freshly ground black pepper.
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