Wild nettle soup & rapeseed oil recipe
Try this vibrant green luxurious nettle soup made this Spring.
500g picked & wash wild nettles
1 large onions
1 litre of chicken stock
2 large carrots
5 large potatoes
salt & pepper
2 table spoons of rapeseed oil
Wearing rubber gloves pick through the nettles, removing any dead or any you don’t like the look of and any thick stalks, leaving just the dark green leafs. Wash the nettles and drain in a colander.
Melt the butter in a large saucepan, add the onion and cook gently for 10 minutes until softened.
Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 20 minutes.
Remove from the heat and using a stick blender, purée the soup and then season with salt and pepper. Finish with rapeseed oil.