It appears we have nettles in abundance towards the
composting area. I have meddled in nettle tea, as a liquid fertiliser, but i had wanted to try out this foragers recipe for nettle soup.
It tickled my primeval fancy some years back, however, like a lot of things that tickled anything, it didn't come to fruition. Till now.
There are a number of recipes in the ether. The one i followed is simple. it is one of the recipes featured in the Guardian from a book by John Wright of the RiverCottage.net
Ingredients
GLOVES!
Half a carrier bagful of stinging nettle tops, or fresh
-looking larger leaves.
50g butter
1 large onion, finely chopped
1 litre vegetable stock
1 large potato,cut into cubes
1 large carrot, chopped
Sea salt and freshly ground black pepper
Method
The nettles were sifted through in batches, i was thinking of my wrists and lower arm, despite the rubber
gloves. They were then rinsed.
The butter melted in a pan on a medium heat and the onions softened for 5 mins or so.
All the other ingredients were then added and brought to a boil, then simmered for 15 mins.
The method from John Wright suggested that a "hand-held stick blender" was used create the soup-like
consistency, i used a not-a-hand-held blender. It still came out soup-like.
Result
Tasted good and felt healthy, as it looked green, therefore it looked healthy.
It was a watery soup (more spuds?)
The Test
Even the kids liked it. I do suspect though Sam would've eaten anything having been refused
several biscuit requests.
The missus reported a hint of ‘fizziness’.
We did not add anything else,however,the original recipe went on to say:
"Ladle into warmed bowls and float a teaspoonful of crème fraîche on top.
As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco".
That will be for the next batch.