Saturday, 6 April 2013

Take the sting out of the nettle..

Spring is definitely in the air, sun is in the sky and the dark days of winter have left us for another while. I am no different to anyone else because we all love this time of year, new growth is everywhere and we are looking for new foods to cook. So keep your eyes peeled for the young soft nettle tops that will appear in abundance over the next few weeks, they make the most delicious and healthy soup. Be cute and wear a pair of gloves while picking the nettles.

3 good bunches of spring nettle tops
3 medium size potatoes
1 leek
6 cloves of garlic
1 litre of good chicken stock
a little cream
a little butter
1/4 tsp of nutmeg
salt and pepper

Chop finely the potato, leek and garlic, throw into a saucepan with a good knob of butter and cook out over a medium heat for five minutes or until the leek is nice and soft. Add the chicken stock and bring to the boil, now add the nettles. Simmer for five minutes and season with salt, nutmeg and pepper. Blend until nice and smooth with a hand blender and finish with cream.

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