Serves: 4
Cooking time: 30 minutes
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
a pinch of salt (pink or sea)
ground black pepper
Garnishes
*toasted pine nuts.
*1 splash extra virgin olive oil
*cream (I recommend raw A2 cream from Hurdlebrook)
*chive flowers
*trimmed chives
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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