Velvety Nettle Soup

Description

Stinging nettles are a classic British spring forage ingredient, rich in vitamins A and C, iron, potassium, manganese, and calcium. They lose their sting completely once cooked or soaked, and taste somewhat like spinach with a faint floral note. This velvety soup, adapted from a Rose Elliot recipe, is wonderfully simple and showcases their flavour beautifully.

Instructions

1. Heat the oil in a large saucepan, add the onion and potato, stir, then cover and cook for 5 minutes.
2. Add the nettles, cover and cook for a further 5 minutes, then add the stock, bring to the boil and simmer for about 15 minutes until the vegetables are tender.
3. Blend in a food processor or with a stick blender until completely smooth.
4. Season with salt, pepper, grated nutmeg and a little squeeze of lemon juice to brighten the flavour – it needs strong seasoning.
5. Serve either hot or chilled, with a swirl of vegan cream if desired.

Notes

• Wear rubber gloves when picking and handling raw nettles.
• Pick only the young top leaves in spring for the best flavour.
• Be careful not to confuse wild garlic with Lily of the Valley (which is poisonous) — crush the leaves and check for the distinctive garlic smell.