I’ve been enjoying fresh and vibrant greens these past few weeks. I always forget how much I love spring greens and then can’t get enough of them when March rolls around. My friend who has an allotment gave me some kale and purple sprouting broccoli, including the leaves.
Delicious steamed and tossed with butter and lemon.
I’ve had a lingering chest infection for the past few weeks and felt that these wild nettles from the Exeter Farmer’s Market would give me some fresh energy and deep nourishment to make the transition back into good health and Springtime.
I made Nettle Soup!
- Olive oil
- Chopped onions
- Potato and/or carrot, peeled and chopped
- Wild nettles, only the leaves *
- Chicken or vegetable broth
- Salt and pepper to taste
- Double cream to finish
Sweat the onion. Add the nettle leaves and other vegetables. Pour in the stock. Simmer until the root vegetables are soft. Puree in a blender or food processor. Season to taste. When serving, stir in a spoonful of cream to make a pretty pattern
Delicious served hot or cold.
* Steam the nettles for about 2 minutes. This will take the sting away and make it possible to pick through the leaves and remove the stems.