It all started the other day while planting some of the 30 sweet peas i had grown from seed, i was frequently being savaged by the abundance of vicious green nettles - from this moment on i pledged war on this violent but blood cleansing perennials.
Determined to take vengeance against the nettle i relentlessly began hunting down recipes that made the most of this common weed. Not satisfied with the recipes i found i began to accumulate a few and make my own recipe for nettle soup.
I have to admit from picking the tender new-ly generated leaves to blanching them for two minutes to ensure the stinginess had gone to destructively whizzing them up with my soup blender it took until tasting the finished product to being finally convinced that eating nettles is the right thing to do. Slowly swilling a mouthful of the soup as if i were tasting a full bodied red i could feel the natural health properties of the plant flowing through my body (as well as tasting surprisingly delicious) will i make it again? - Defiantly, Will i use this ground covering weed in other recipes?- i will try to. Having tasted how nutritious and delectable the nettle is i hope to encourage people to go into their back gardens or into their local park and make the most of this free and bountiful vegetable.
Nettle Soup
Half a carrier bag full of young nettle leaves (only picked from the top of the plant)
1 onion - chopped
2 celery stalks - chopped
2 carrots - diced
2 small leeks - diced
1 small clove of garlic
Enough vegetable or chicken stock to just cover the vegetable's ( i used a mixture of the two )
Small handful of what ever fresh herbs you have to hand - i used basil
Salt and pepper
Blanche the nettle tops in boiling water for around 2 minutes then drain
Gently sweat the onion and the garlic in a large pan with a small amount of olive oil , adding the celery, carrots and leeks after a minute or two.
Put the lid on and keep to a medium heat making sure you give the mixture a stir every once in a while so the mixture does not stick to the bottom of the pan.
Once softened, add the stock just so it covers the top of the vegetables.
Bring to the boil then allow to simmer for around 10 minutes until the vegetables are soft.
Add the nettle leaves, stir and leave to simmer for around 2 minutes.
Add your chosen herb leaves, salt and pepper and blend until smooth.
If your after more a luxurious taste then feel free to stir through 2/3 tablespoons of cream.
Enjoy and let the health benefits engulf your body.
Determined to take vengeance against the nettle i relentlessly began hunting down recipes that made the most of this common weed. Not satisfied with the recipes i found i began to accumulate a few and make my own recipe for nettle soup.
I have to admit from picking the tender new-ly generated leaves to blanching them for two minutes to ensure the stinginess had gone to destructively whizzing them up with my soup blender it took until tasting the finished product to being finally convinced that eating nettles is the right thing to do. Slowly swilling a mouthful of the soup as if i were tasting a full bodied red i could feel the natural health properties of the plant flowing through my body (as well as tasting surprisingly delicious) will i make it again? - Defiantly, Will i use this ground covering weed in other recipes?- i will try to. Having tasted how nutritious and delectable the nettle is i hope to encourage people to go into their back gardens or into their local park and make the most of this free and bountiful vegetable.
Nettle Soup
Half a carrier bag full of young nettle leaves (only picked from the top of the plant)
1 onion - chopped
2 celery stalks - chopped
2 carrots - diced
2 small leeks - diced
1 small clove of garlic
Enough vegetable or chicken stock to just cover the vegetable's ( i used a mixture of the two )
Small handful of what ever fresh herbs you have to hand - i used basil
Salt and pepper
Blanche the nettle tops in boiling water for around 2 minutes then drain
Gently sweat the onion and the garlic in a large pan with a small amount of olive oil , adding the celery, carrots and leeks after a minute or two.
Put the lid on and keep to a medium heat making sure you give the mixture a stir every once in a while so the mixture does not stick to the bottom of the pan.
Once softened, add the stock just so it covers the top of the vegetables.
Bring to the boil then allow to simmer for around 10 minutes until the vegetables are soft.
Add the nettle leaves, stir and leave to simmer for around 2 minutes.
Add your chosen herb leaves, salt and pepper and blend until smooth.
If your after more a luxurious taste then feel free to stir through 2/3 tablespoons of cream.
Enjoy and let the health benefits engulf your body.
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