Recipe:

One of my favourite Spring dishes is nettle and wild sorrel soup, only use the young top leaves of nettles.

What you need:

Pick 5 handfuls of the young, small top 4 or 5 nettle leaves  - using rubber gloves to pick them;

1 handful of wild sorrel  - or bought sorrel, for a lovely lemon tang.

Cold water – to cover nettles.

1 finely sliced potato, 1 sliced onion, 1 litre vegetable stock; cream to finish.

 

Method:

  1. Shake out any bugs from the leaves and put them in a pan, just cover the leaves with water, add the potato which will add a thickness to your soup and onion for flavour and then simmer for 10 minutes.
  2. Then add the stock and cook for another 5 minutes.
  3. Let it cool for a little before liquidising and season to taste.
  4. You can serve this either warm or cold, add a swirl of cream just before serving.

The sorrel gives it a delicious tart sharpness and the nettle is a beautiful bright green that overcomes the sludge green that the sorrel leaves turn to when cooked. You can really taste the iron in the nettles.

My rather large nettle patch....

nettles