River Cottage Nettle Soup


Hugh Fearnley Whittingstall Nettle Soup




Nettles thb


Half a basket 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




Veg and Stock thb


1 litre vegetable or chicken stock, or even light fish stock
1 large potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper





Solids thb


2 tbsp crème fraîche
A few drops of extra-virgin olive oil
A few drops of Tabasco




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.
The result was surprisingly enjoyable! I couldn’t resist frying a few cumin seeds with the onion (which was red because that was all I had).
It was very quick to prepare and to make and it is good for you! Nettles have vitamins A, C, K and D with iron and calcium into the bargain.




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