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)

Leave a Reply