Spring Nettle Soup
 
Spring Nettle Soup
 
SLURP RECIPE

Spring Nettle Soup

40mins
medium
Servings: 4

In Spring you can get your hands on some glorious nettles! Be careful of the stingers, they do get through gardening gloves but, seeing as this soup is so delicious, it's all worth it in the end. My thoughts are that nettles are like a nutty, peppery spinach, it creeps up on you almost akin to a stealth chilli seed.

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • 1/2 carrier bag stinging nettle tops and leaves – be mindful not to get any blemished or woody stalks. Fresh shoots and leaves only, ideally
  • 50g grass-fed butter/chicken fat
  • 1 medium onion (brown or red), diced
  • 2 garlic cloves, crushed and minced (or a bulb of wild garlic)
  • 1 large white potato, peeled and cubed
  • 1 large carrot, peeled and diced
  • 1 pinch of salt (pink or sea)
  • 1 pinch ground black pepper - to taste
  • 1 handful toasted pine nuts (optional garnish)
  • 1 splash extra virgin olive oil (optional garnish)
  • 1 small handful chive flowers (optional garnish)
  • 1 bunch trimmed chives (optional garnish)
  • 648g (2 pouches) Borough Broth Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Slowly heat the fat in a heavy-based large saucepan.
  2. Thoroughly wash the nettles removing any blemished or woody parts in the process. Make sure you use tongs or gloves!
  3. Soften the onions and garlic in the fat slowly and once translucent add the carrots, potato and broth.
  4. Top the pan with the washed nettles and cover allowing them to wilt - keep the temperature low to medium and once they've reduced stir all together, season generously with salt and pepper and allow to simmer lightly for 20 minutes.
  5. Once you're ready to serve, blitz the soup with a hand blender and garnish with one of the above suggestions.