NETTLE SOUP

This soup is healthy and easy to make. It's perfect to serve as a lunch in the spring or as a starter. And to impress your guests, go out in the nature and pick your own nettles.
NETTLE SOUP

INGREDIENTS

 

For 2 litres of Nettle soup, you will need


Approximately 1,5l of nettles, relatively free from grass, sticks, moss and other non nettle finds. A small M&S bag well stuffed is about right.

1,5l good, strong stock. Chicken or veg is up to you. I prefer chicken.

2 tbsp butter

2 tbsp flour

salt, pepper and chervil to taste

1 hard boiled egg per person (optional)

HOW TO

 

Tip your booty into the sink and fill up with plenty of water. Discard thick stalks, leaves, grass etc and tip put nettles in a big pot. Add fresh water and bring to a boil, then let simmer 10 minutes or so until nettles are soft. Save about 1 pint/500ml of cooking water discarding the rest and leave nettles to drain in a sieve.

 

Melt the butter in the pot over low heat and add the flour, stirring to make a roux. Add the nettle water and whisk to make a smooth liquid and then add the stock, still whisking briskly. Let simmer 5-10 minutes until thickened slightly.

 

Chop the nettles finely and add to the liquid. Salt, pepper and chervil if you like to taste. Chives can also be used. Serve immediately with halved eggs and crusty bread.

 

Image borrowed from taffel.se

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