Monday, 22 April 2013

Nettle Soup

The second dish I prepared with our foraged food was a nettle soup for Monday lunch.

(serves 4)

500 g stinging nettles
750 ml vegetable stock
1/2 onion
2 garlic cloves
sea salt
freshly ground black pepper
extra virgin olive oil
150 ml soured cream

Using tongs, place the nettles into a collander and wash well. Heat 2 tbsp of olive oil in a saucepan. Finely chop the onion and garlic, add to the saucepan and sautée for about 5 minutes. Add the nettles and mix with the onion and garlic. Sauté for 3-5 minutes before adding the stock. Bring to the boil, season with pepper, salt and nutmeg and simmer for 5 minutes. Remove from the heat and purée. Check the seasoning, then add the soured cream and serve.

For a slightly more substantial soup, add a handful of breadcrumbs along with the stock.

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