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Wild Garlic and Nettle Soup
Wild Garlic and Nettle Soup is a modern British recipe for a classic vegetarian soup or starter of onion, leek, celery, carrot, potato wild garlic and nettle leaves in a vegetable stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Garlic and Nettle Soup.
prep time
15 minutes
cook time
35 minutes
Total Time:
50 minutes
Serves:
4-6
Rating: 
Tags : Wild FoodVegetarian RecipesVegetable RecipesBritish Recipes
This is a classic foraged soup that just about anyone can prepare. I made this in late may, when both ramsons (wild/bear garlic) and three-cornered leeks are available (for ramsons the whole plant, including seed pods are edible, as are the whole of three-cornered leeks). I used ramson leaves and three-cornered leek flower stalks and flowers as the wild garlic component. Nettles may be getting leggy, but the tops are still tender and if you verges have been mown you will have fresh young nettles coming through.
Ingredients:
1 tbsp rapeseed oil, plus extra for drizzling
25g butter
1 onion, finely diced
1 leek, finely diced
2 celery sticks, thinly sliced
1 carrot, finely diced
1 small potato, peeled and diced
1.2l good-quality vegetable stock
300g young nettle leaves
200g wild garlic leaves (keep any flowers if you have them)
3 tbsp milk
Method:
Heat together the oil and butter in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don’t catch on the bottom of the pan.
Pour in the stock and use to deglaze the pan. Bring to a simmer and cook for 10 mins. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
Take the pan off the heat, set aside to cool a little then blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Ladle into bowls and drizzle over a little extra oil, then top with a few wild garlic flowers, if you have them.
