nettle soup

Out in the garden I found some young nettles. I had some heavy gloves, and my trug, so I picked a few.

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Stinging nettles are incredibly rich in minerals. These ones were potent, like dandelion. I’ve used dried nettles for years, but never fresh ones. I rinsed them, chopped them coarsely (ow! next time keep the gloves on!) and sautéed them in butter.

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I admit to being a little bit frightened to taste them. Something about the strangeness of picking weeds and eating them as a vegetable! Or perhaps they still looked capable of stinging. We bravely tried them with a little sea salt and a squeeze of lemon, the way we love to eat kale. Wow! The children declared them too strong, but then they found the farm’s new salad greens too peppery as well.

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Then I tried using them in a very basic soup, using chicken stock and cream, and passed through the moulin. Quite nice. The children still prefer a nettle infusion to nettle soup, but I am keen to try another soup, perhaps someone in the family knows my grandmother’s recipe. And nettle risotto. Or nettle beer. It’s lovely to have fresh greens again. Wild ones.

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