Was halfway through this post when my computer crashed…… AGAIN. Getting so sick of seeing that blue screen of death 🙁 Anyway, back to it.
I’ve spent my Easter holidays in Cork, dog-sitting Tosca and Bear, two of the loveliest dogs in Ireland! Because the weather was so good, we’ve been doing a lot of walking in the field, and it was there that Tosca brought me to a lovely patch of fresh, young nettles. On our next walk, I brought a pair of scissors and a pair of rubber gloves and picked a lovely bunch.
I remember, when I was young, my father used to make nettle soup and it stands out as one of the most delicious things. Initially, I was reluctant to try it because I was worried that I’d sting my mouth. Luckily, cooking the nettles removes the sting.
After consulting Rachel Allen’s Home Cooking for a recipe, I de-stalked the nettles and was ready to go. To make two generous bowls of Nettle Soup, you need:
- a bunch of nettles – destalked & chopped. (I couldn’t tell you exactly how much – about 10 stalks)
- a good-sized knob of butter
- a medium sized onion, chopped
- a medium sized potato, chopped into small cubes
- 300ml chicken stock
- 300ml of full fat milk
- Salt and pepper
And the method is dead simple and quick. Simply fry the onion and potato in the butter, seasoned with salt and pepper for 8-10 minutes (lid on). When the onions and potato are soft, pour the stock and milk into the pot and bring to the boil. Add the nettles and cook uncovered on a high heat for a minute or two. Don’t cook them for long as they’ll lose their greenness. Remove from the heat and whizz it up with a hand blender. Yummy greeny goodness!
And photos of Tosca and Bear: