Issue 99 is out now
Melissa Corkhill

By Melissa Corkhill

26th May 2015

Thanks to River Cottage for the inspiration for this super tasty, nourishing soup that is easily made with a few store cupboard essentials and a big carrier bag full of nettles from the garden. Use gloves to pick the nettles and rinse in a large colander before use to remove any debris/insects etc. Adding a potato to the soup gives it body and the stock adds flavour. You could make a perfectly delicious soup with just these three ingredients but if you have a carrot and onion to hand so much the better.

Melissa Corkhill

By Melissa Corkhill

26th May 2015

Melissa Corkhill

By Melissa Corkhill

26th May 2015

WHAT YOU NEED
Half a carrier bagful of stinging nettle tops, or fresh-looking larger leaves
50g butter
1 large onion (or a dozen crow garlic bulbs if you want to be truly wild), peeled and finely chopped
1 litre vegetable stock
1 large potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
2 tbsp crème fraîche
A few drops of extra-virgin olive oil
A few drops of Tabasco

WHAT TO DO
Wearing rubber gloves, sort through the nettles, discarding anything you don’t like the look of and any thick stalks. Wash the nettles and drain in a colander.

Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.

Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.

Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.

Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.

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