Nettle and ramsons soup
Posted: Sun Mar 15, 2009 11:43 am
It's that time of the year again - for me to revive my favourite spring tonic. We have picked the first ramsons and nettles this morning and the soup will be ready for lunch.
Nettle and Wild Garlic Soup
4 oz nettle shoots (a carrier bagful)
2 oz wild garlic leaves
1 oz butter
1 medium onion chopped fine
1 medium potato peeled and quartered
1 pint good chicken stock (not a cube)
grated nutmeg, salt and pepper and double cream to taste
1 Wash nettles and wild garlic (wear rubber gloves!). Put to drain in a colander.
2 Cook onion gently in butter till soft but not coloured
3 Add nettles, wild garlic and potatoes and stir until leaves wilted
4 Add stock and simmer for fifteen minutes
5 Liquidise, keeping potato pieces till the end so that soup may be to your desired thickness
6 Return to saucepan, add nutmeg, seasoning to taste and double cream to taste. Heat through and serve.
Serves 2
Nettle and Wild Garlic Soup
4 oz nettle shoots (a carrier bagful)
2 oz wild garlic leaves
1 oz butter
1 medium onion chopped fine
1 medium potato peeled and quartered
1 pint good chicken stock (not a cube)
grated nutmeg, salt and pepper and double cream to taste
1 Wash nettles and wild garlic (wear rubber gloves!). Put to drain in a colander.
2 Cook onion gently in butter till soft but not coloured
3 Add nettles, wild garlic and potatoes and stir until leaves wilted
4 Add stock and simmer for fifteen minutes
5 Liquidise, keeping potato pieces till the end so that soup may be to your desired thickness
6 Return to saucepan, add nutmeg, seasoning to taste and double cream to taste. Heat through and serve.
Serves 2