Nettle Soup (March,April)
- Michaela Moore
- Mar 1
- 2 min read
Welcome to my new hobby (one of many that I start) wild foraging and culinary capers!
Basically this is my new dopamine rush.
Join me on a journey through the lush welsh landscapes of spring, where the mischievous stinging nettle steals the spotlight in a culinary escapade Nettle Soup.
After watching episode 4 of Clarkson's Farm 3 on Amazon Prime , I was inspired to make this adventurous dish, channeling my inner Clarkson spirit as I ventured into the wild (my gardto and the field behind my house) to gather the freshest nettles.
Armed with gloves and a heart full of bravery, I faced these prickly greens head-on, ready to turn them into a delicious feast. With each nettle I plucked, I could almost hear Jeremy Clarkson's witty banter echoing in the breeze, urging me onward in my culinary quest.
Back in the safety of my kitchen fortress, I bravely faced the nettles, knowing that within their sting lies a treasure trove of nutrients just waiting to tickle my taste buds. With a flick of my wand... I mean, ladle, I conjured up a potion so divine, even the woodland creatures paused in awe. And as I sipped this elixir, I couldn't help but giggle at the thought of nettles and potatoes joining forces to create a soup fit for royalty. So grab your spoons and hold onto your hats as we embark on this whimsical adventure together.
Celebrate the joy of embracing nature's bounty, one delicious slurp at a time!
Foraging for Nettles:
I explored tips on how to safely pick stinging nettles, including when to harvest them, how to recognise them, and precautions to take to avoid getting stung.
(Basically early sping before they seed or flower this can can be any time between March, April and May)
Health Benefits of Nettles: There are various health benefits of stinging nettles, such as their high vitamin and mineral content, including vitamin C, vitamin A, calcium, magnesium, iron, potassium, and protein.
(All good for me regarding my hysterectomy and new Menopausal state)
Ingredients
About 120g of fresh nettles
250g cup leeks, or Onions sliced into rounds
2 tablespoons/30g butter
1 clove garlic, chopped (I use jar as not fussed on chopping Garlic)
About 225g potatoes, peeled and chopped
950ml chicken stock I use stock cubes
250ml cream
Optional: swirl of cream When serving
Instructions:
Melt the butter in a soup pot, then add the leeks. Cook over medium heat until softened. Add the garlic and cook for a few more minutes.
Add the potatoes and chicken broth, cover, and simmer until the potatoes are almost tender.
Add the nettles, using a spoon to push the leaves under the liquid. Cover and simmer until the potatoes are completely soft and the nettle leaves are wilted.
Use an wand blender or work in batches with a stand-up blender to puree the soup until smooth.
Add the cream and stir to combine. Warm over low heat if needed to bring back to temperature.
Foraging time up to you enjoy it and be present
Prep time 15 mins
Cooktime 60 min approx
Feel free to let me know if there's anything else you'd like to add or if you have any further questions!
References
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