SLURP RECIPE
Spring Nettle Soup
40mins
medium
Servings: 4
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
Instructions
- Slowly heat the fat in a heavy-based large saucepan.
- Thoroughly wash the nettles removing any blemished or woody parts in the process. Make sure you use tongs or gloves!
- Soften the onions and garlic in the fat slowly and once translucent add the carrots, potato and broth.
- 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.
- Once you're ready to serve, blitz the soup with a hand blender and garnish with one of the above suggestions.