Creamy Wild Garlic and Nettle Soup
Wild garlic, with its fantastic flavour is a perfect complement to stinging nettles, and this soup is great for those who don’t fully enjoy the taste of nettles .
Not only is it tasty, but it’s also packed with
And because most of the ingredients are foraged, it’s a really
-100g / 2 Cups Nettle Tops
-100g / 2 Cups wild garlic leaves
-2 tbsps Oil
-1 medium potato, finely chopped
-1l Vegetable stock
-Fresh lemon juice
- 1/4 tsp Salt
1. Rinse the Wild Garlic leaves and stinging nettles.
Shake off any excess water.
2. Rinse and finely chop the leek.
Add the olive oil to the saucepan over medium heat and add the chopped leeks.
Stir often to avoid browning.
3. When the leek has softened, add the butter and chopped potato and lower the heat.
Place the lid on the pan and sweat the vegetables for 10-15 minutes.
Stir occasionally to prevent sticking.
4. Add the nettles, stirring well to coat with oil.
Sweat for a further 5 minutes over medium heat.
5. Add the vegetable stock and salt and and bring to a boil briefly over medium-high heat.
Simmer for 5 minutes.
6. Add the Wild Garlic and simmer for a few minutes to wilt the leaves.
7. Blend to a smooth soup using a stick blender or food processor.
8. Add a generous splash of lemon juice and a good grinding of pepper. Season with a little salt if necessary.
Serve with a click of crème fraîche or a drizzle of fresh cream.
It's tradition here in Sweden to serve nettle soup with a boiled or poached egg!
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