I finally got around to making nettle soup and it had a beautiful flavour. As nettles and wild garlic come up together in the spring I thought I’d try them combined and these two leaves do really compliment each other perfectly. If you don’t have wild garlic the recipe is still good without it.

Ingredients

  • Bag of nettle tops, washed and roughly chopped (I use scissors, hold the stem with a glove and cut the leaves into a bowl)
  • 4-5 leaves wild garlic, roughly chopped
  • 30g butter
  • 1 small onion, chopped
  • 1 small leek, sliced
  • 1 medium potato, roughly diced
  • 1 clove garlic, crushed
  • 750ml of vegetable stock
  • parsley, chopped
  • wild garlic flowers (optional)

Method

  • Cook onion and leek in butter for few minutes
  • Add crushed garlic clove and potato, cook 10 mins
  • Add stock and simmer for 10 mins
  • Add nettles and wild garlic, cook for 3-4 mins
  • Puree with blender
  • Serve garnished with chopped parsley (and wild garlic flowers, if in season)
Cooking nettle soup