Nettles Soup
A rich creamy nettle soup that always satisfies. Serve with hard boiled eggs for a complete farmhouse style meal.Nettles are rich in vitamins and antioxidant. It has a spinach like flavor with a delightful tang to it
Ingredients
- 2 cups Nettle leaves blanched
- 1 onion
- 2 celery sticks sliced
- 5 medium potatoes peeled and cut
- 300 ml cream
- 3 bay leaves
- thyme leaves
- stock enough to cover the ingredients in the pot
- 2 tablespoon butter
Instructions
- Cook onion, celery and thyme leaves in butter until soft and fragrant.
- Add potatoes, bay leaves and enough stock to cover it all plus a bit extra.
- Blanch the nettles in boiling water for 1-2 minute then drain and refresh it in cold water.
- Pick the nettle leaves of the stalks
- Once the potatoes are soft add the cooked nettles and cream.
- Cook for another minute then add the butter and blend it smooth.
- Serve with hard boiled egg slices or ham pieces in the soup
Notes
Squeeze as much water out of the blanched nettles as you can before adding it to the soup for best result
