Nettle Soup
Ingredients:
4 cups nettles
50g butter
1 large onion peeled and finely chopped
1 litre vegetable or chicken stock, or even light fish stock
1 large potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
:Steps:
Wearing rubber gloves, sort through the nettles, discarding anything you don't like the look of and any thick stalks. Wash the nettles and drain in a colander.
Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.
Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.
Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.
50g butter
1 large onion peeled and finely chopped
1 litre vegetable or chicken stock, or even light fish stock
1 large potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
:Steps:
Wearing rubber gloves, sort through the nettles, discarding anything you don't like the look of and any thick stalks. Wash the nettles and drain in a colander.
Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.
Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.
Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.
