Nettle Soup

  • Yield:4 servings
  • Time:
    35 mins show details

Ingredients

  • 150 grams
    stinging nettle shoots, 8 cups
  • 1 tablespoon
    olive oil
  • 1
    small onion, finely chopped
  • 250 milliliters
    water
  • 1 teaspoon
    salt
  • 500 milliliters
    chicken or vegetable stock
  • 1 teaspoon
    dried thyme
  • ⅛ teaspoon
    white pepper
  • 1 tablespoon
    cornstarch
  • 4
    hard boiled eggs
  • 120 milliliters
    creme fraiche
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Preparation

  1. 1. Rinse the nettles thoroughly, picking out any grass and creepy crawlies, and then drain.

  2. 5 mins

    2. In a large pan, heat the oil and then sauté the onion for about 5 minutes, until soft without colouring.

  3. 20 mins

    3. Add the water, salt, stock, dried thyme and a good pinch of white pepper. Bring to the boil and then add the nettles. Cover and leave to simmer for 20 minutes.

  4. 4. Whizz the soup in a food processor (or use a hand blender) until smooth and then return to the pan.

  5. 5. Dissolve the corn flour (cornstarch) in a little water and stir it into the soup.

  6. 10 mins

    6. Bring back to a gentle boil, stirring regularly until the soup thickens slightly. Check and adjust the seasoning.

  7. 7. Serve hot with halved hard-boiled eggs and a dollop of crème fraîche

Notes

Pick the nettles carefully, trying to avoid picking any grass at the same time.
• For the best flavour, pick only the top four or six leaves on each spear.
• In the UK the nettle soup season is from mid-February until late April, unless the nettles have been cut down in which case you can enjoy a second crop!
• The soup freezes well, but you can also freeze the nettle tops.
• Traditionally, chicken stock is used as a base for the soup, but I tend to use vegetable stock so that it is suitable for vegetarians.

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