Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, nettle and wild garlic soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Add the stock and bring to the boil. Don't pick nettles with thick woody stems; go for the succulent green stems and only the top third of the plant.
Nettle and Wild Garlic Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Nettle and Wild Garlic Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook nettle and wild garlic soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Nettle and Wild Garlic Soup:
- Take 200 g Young Nettle Leaves
- Make ready 250 g Wild Garlic Leaves
- Prepare 2 Potatoes
- Prepare 1 Large Onion
- Get 2 Cloves Garlic
- Get 1 Lemon
- Get 1-2 Veggie Stock Cubes
- Take 2 Tsp Salt
- Prepare 1 Tsp Nutmeg
- Take 1 Litre Boiling Water
- Get 25 g Vegan Butter
- Get Black Pepper (to taste)
Use chicken stock instead of vegetable stock, add leeks as an extra vegetable or use rice instead of potato to bulk up the soup. You can also add a handful of foraged mushrooms if you have any. Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning.
Instructions to make Nettle and Wild Garlic Soup:
- Wash the wild garlic and nettles. When the nettles are wet they won't sting so only handle them without gloves when wet. Peel and dice the potatoes and dice the onion and garlic.
- Melt the butter in a saucepan and add the onion and garlic to the pan with a pinch of salt for 5 minutes until soft.
- Add the potato and cook for another 5 minutes. Place the lid on the pot to make the vegetables sweat. Stir occasionally to ensure they don't stick to the bottom of the pan.
- Add the stock cubes to the boiling water and add to the saucepan. Season with the rest of the salt, nutmeg and half of the lemon juice. Simmer for 10 minutes.
- Add the nettles and wild garlic and rest of the lemon juice (if you like it). Simmer for a further 5 minutes (or until the potato is soft).
- Blitz until smooth and season with pepper. Enjoy!
Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Nettle tips are delicious in the Spring and early summer although they shouldn't be eaten once they grow rough and start to flower as they can be irritating then. They are incredible good source of iron, calcium, silica, other minerals, vitamins and a very rich source of plant protein. This Wild Garlic & Nettle Soup Is a Fresh Earthy Taste of Nature which Is so Easy to Make in Springtime with Foraged Ingredients.
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