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    Nettle Soup

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    Nettle Soup

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 4 medium potatoes, peeled and chopped
    • 450g young nettle tops
    • 50g butter
    • 4 shallots, roughly chopped
    • 2 celery sticks, chopped
    • 1 litre vegetable stock
    • 3 tbsp crème fraîche
    • 8 wild garlic leaves, torn


    1. Place the potatoes in a pan of cold, salted water, bring to the boil, and cook for 15 minutes until tender. Drain.
    2. Melt the butter in a large pan and cook the shallots, celery and wild garlic leaves over a low heat with a lid for 10 minutes until soft but not brown.
    3. Pick over the nettles using rubber gloves, selecting only the new, young tops; discard any tough stalks. Wash them and blanch in boiling water for 2–3 minutes.
    4. Add the stock, potatoes and blanched nettles. Simmer for 5–10 minutes, until the nettles are tender.
    5. Purée in a blender and return to the pan. Stir in the crème fraîche and reheat. Check the seasoning, then serve, with a drizzle of cream if you wish and some crusty country bread.

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