nettle soup with spring herbs
Nettle soup with spring herbs
As mentioned in my food memory article the first crop from my new allotment is definitely nettles. In my own garden over the years they have caused my first spring song of oaths and curses as I clear them from under the roses or catch my wrist against them while picking daffodils. How nice them to put on my rubber gloves, pull their heads off and put them in a soup. I like to throw in some sorrel, chard, watercress, spinach or the outside leaves from a lettuce if I have any of these. If you don’t just stick with the unadulterated nettle.
Also – Sorrel – “Sorrel seems to me the hardiest herb”…..
1 small carrier bag or bucket of nettle heads
A couple of handfuls of your spring herbs (sorrel?)
About 4 large potatoes, peeled and chopped
2 litres of stock
Juice of a lemon
4 cloves of garlic – crushed
Large knob of butter
300ml (1/2pt double cream)
Nutmeg, salt and pepper.
Melt the butter and gently seat the onion and garlic with some salt. When soft add the potatoes, nettles and other leaves if using. Cook for another few minutes with the lid on before adding the stock. Simmer for fifteen minutes then add the lemon before blitzing in a liquidizer or by using a hand blender. Stir in the cream and grate in some nutmeg and a few turns of black pepper.
About me…My name is Melissa Rees. Originally from Suffolk, I met my husband Jeremy while living in Brixton. We moved to Shropshire in 1997 and have 3 daughters and a young son. Of course I love to cook but I wouldn’t be happy to be without writing, planting and reading.
"Hi Melissa, My friends and I want to thank you so much for your wonderful meal. We all thoroughly enjoyed your splendid food and were so impressed by how you managed it all so wonderfully and unobtrusively. It was also so kind of you to help our stranded friend while cooking for 25 simultaneously!! We couldn’t recommend you highly enough; a business like yours deserves to succeed. We had high expectations and you didn’t disappoint. Warm regards June"