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Nettle and Sausage Soup
Nettle and Sausage Soup is a traditional British recipe for a classic soup of stinging nettles and spinach and sausages cooked in chicken stock that's finished with milk and sour cream. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle and Sausage Soup.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodBritish Recipes
This is a rather wonderful recipe for the wild food forager that makes the most of that rather unusual wild food, the stinging nettle.
Ingredients:
900g young
nettle tips (you need to pick these when the nettles are about 6 to 10 cm tall. May is a good time)
900g spinach
900ml chicken stock or
vegetable stock
3 tbsp flour
60ml cold milk
4 cold, cooked, sausages
3 tbsp sour cream
salt and black pepper, to taste
Method:
Be careful when picking the nettles as even the young tips can still sting. Also only pick young, fresh, nettles as they become very bitter as they age. Wash the nettles when you have enough then blanch them in boiling water (this removes the formic acid). Drain the nettles and return them to the pot along with the spinach. Pour in the hot stock, season and allow to simmer for 4 minutes (add more stock if the mixture becomes too dry).
Set the soup aside to cool then purée in batches in a blender. Meanwhile mix the flour and milk to a smooth paste. Return the soup and the milk mixture to the pot and return to a boil. Chop the sausages into small rounds and add to the soup. Add the sour cream, swirl and serve immediately.
