If you enjoyed reading about nettles yesterday here’s a delicious recipe for you to try.
Nettle soup is eaten mainly during spring and early summer, when young nettle leaves are available.
A mixing bowl full of freshly picked washed nettles
1 large onion
4 medium sized potatoes
1/2 celeriac (optional)
1 vegetable stock cube
Herbs – whatever fresh herbs you have to hand. I used parsley, chives and dill.
1/2 cucumber or 2 large slices of pickled sliced cucumber (optional)
1 tbs olive oil
Salt and pepper
Sour cream or yoghurt
1. Peel the potatoes and celeriac and cut into small pieces. Boil for 15 minutes or until soft.
2. Chop the onion finely and fry in olive oil.
3. Drain the potatoes and celeriac and add them to the onions. Add salt and pepper.
4. Remove the leaves from the nettles and add them into the pot discarding the stems as they can be stringy.
5. Add finely chopped herbs and cucumber if you are using it.
6. Add a pint of boiling water and the stock cube (it’s better if you crumble it in the pot as it dissolves better)
7. Boil for three minutes, take the pot off the heat and whizz it up with a hand blender.
8. Serve with yoghurt or sour cream and fresh crusty bread.