Nettle Soup

This is a brilliant soup to make in spring when the nettles start springing up everywhere. Not only does it taste great, but it is also very cheap to make.

Make sure the nettles you pick are clean and found away from the busiest roads. Wash them thoroughly before use.

When picking the nettles, wear leather or plastic gloves to stop them from stinging you (I often just use a plastic bag over my hand). Only use the top leaves, as these have the least sting, and they also taste best.

If you don’t have access to nettles, you can use spinach instead.

Serves 4

600 g nettles

3 tablespoons butter

3 tablespoons plain flour OR gluten free flour

1 pinch salt

900 ml vegetable stock

100 ml whipping cream

a handful of fresh sage leaves

freshly ground pepper

Bring a pan of water to the boil, and add your nettles. Cook for 2 minutes, and plunge the nettles into cold water to cool them. The rapid heating and cooling process mean that the sting is removed from the nettles while the taste and structure remain.

While your nettles are cooling, make the soup base; Melt the butter in a saucepan. Add the flour, and mix well. Add the salt, and then carefully mix in the stock, adding a little bit at a time to avoid it clumping. When you have a smooth liquid, add the cream.

Chop your nettles and add to the soup base.

Heat the soup for a couple of minutes while adding ground pepper and sage to taste, but be careful not to let it boil, as this can make the cream split.

This soup is delicious served with boiled eggs and fresh bread.