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Nettle Soup

Food Main Courses Quick Meals Starters Gluten-free Vegetarian
Tea rooms at the World of Beatrix Potter, Bowness-on-Windermere
4-6 Servings
55g butter
2 onions medium, finely chopped
2 celery sticks, chopped
1 leek small, chopped
1 garlic clove large, crushed, or better still, 3 tbsps of chopped wild garlic
Pinch nutmeg
1 carrier bag young nettle leaves
1 ltr vegetable stock (GF)
2 tbsp thick cream or crème fraiche
Salt and pepper to taste
Little cream or crème fraiche
Small bunch chives, chopped
Few sprigs wild chervil or parsley, chopped
  1. Pick over the nettles leaves and wash them thoroughly
  2. Melt the butter in a large pan and sweat the onion, plus the celery and garlic until soft but not brown
  3. Add the stock and pile in the nettles
  4. Bring to the boil and simmer for 5-10 minutes, until the nettles are tender
  5. Season with salt, pepper and nutmeg
  6. Puree the soup in a liquidizer
  7. Return to a clean pan, stir in the cream and reheat, but do not let it boil
  8. Check the seasoning, then serve, garnishing each bowl with a swirl of cream and a generous sprinkling of chopped herbs
San pellegrino competition