For children in England Nettles are one of lifes annoyances, stinging legs all around the country. Reliable information from Parents dictates that the sting can be neutralised by rubbing the leaves of the Dock plant (which always seems to grow nearby) on them; does anybody know if this is true?
Now as a grown up, and especially one who will never turn down a free meal, getting my own back on Nettles by cooking and eating them seems a fitting form of revenge. Of course, when cooked, any remnants of their viscious sting is gone, and the taste is pleasing.
I must point out that only the leaves young Nettles must be used for this recipe, and while that might take us out of season (start of September) at the moment, in many locations it is possible to find a second batch of Nettles growing along side the older ones (which grow around April).
This soup is not only very easy to make, it is also suprisingly tasty.
Nettle Soup Recipe – Ingredients
- 1 Carrier Bag filled with Nettles
- 1 Onion (diced)
- 1 Carrot (peeled and diced)
- 1 stick Celery (chopped)
- Salt and Pepper, to taste
Nettle Soup Recipe – Method
- Prepare 850ml Chicken Stock / 28.75 fl. oz (or use a stock cube).
- Add carrot, onion and celery to boiling stock, and simmer for 15 minutes.
- Add Nettle leaves, and simmer for a further 30 minutes.
- Remove from heat, and blend until smooth.
And to serve…
If desired, stir in a touch of double cream off the heat for a professional touch, and serve while hot. Enjoy!