Nettle and Wild Garlic Soup is a traditional British recipe for a classic soup of stinging nettles, leeks, onions, potatoes and wild garlic cooked in a milk-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle and Wild Garlic Soup.
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Ingredients:
500g young nettle tops
1 large leek (roughly chopped)
2 medium-sized onions (roughly chopped)
2 very large potatoes (peeled and chopped quite small)
1-2 cloves of garlic (chopped/crushed)
vegetable stock cube to taste
2l water
1.5l milk
80g ramsons (wild garlic), finely chopped
a little olive oil
cream (single or double)
salt and pepper
a few garlic mustard leaves for garnish (Alliaria petiolata)
Method:
Wash and roughly chop the nettle tops (be careful!) then place all ingredients in a large saucepan (except the cream, wild garlic and 600ml of the milk). Bring to a boil then reduce to a simmer and cook for about half an hour. Allow to cool then transfer to a liquidizer and purée. Then return to the pot and allow to heat through. Add the remaining milk and the chopped wild garlic to the blender and blitz into a puree, set aside.
Once the soup has heated through, ladle into bowls. Swirl some of the milk and wild garlic purée, along with a little cream into the soup, garnish with a couple of garlic mustard leaves and serve.
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