Monday 2 April 2012

Recipe - Nettle Soup

I can't post a link to an original recipe here, because I read a few recipes, apparently forgot to print any of them, and went from memory and improvisation when it came to actually cooking this for feast. Unfortunately, that means that I don't have any measurements for ingredients, so you'll have to use your discretion.



First, collect nettles. Do this carefully, preferably wearing gloves. Fresh, new nettles are best, young and green in the springtime.

Parboil your nettles. Put them in a pot of boiling water for a couple minutes. You're not wanting to cook them to mush - just take the sting out. Strain them and let them cool, but reserve some of the broth to use as cooking liquid later.

When your nettles are cool enough to handle, cut them into small pieces. (picture the chopped frozen spinach you can buy - you want it cut like that.)

Melt some butter in a pan on the stove. When the butter is melted, add the chopped nettles and fry them a bit. Add the cooking liquid (or chicken or vegetable stock) to the pot, along with some fresh herbs, if you'd like. (I'm fairly sure that chives and parsley were what went in my soup.) Simmer for a while.

A bit before serving, mix some melted butter and flour together to form a paste. Slowly add liquid from the soup to the flour/butter, mixing well, until you can pour it easily into the soup without adding lumps. Stir well, check for salt, and serve.

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