Saturday, 3 April 2010

Wild stinging nettle soup

The stinging nettle (Urtica dioica) is one of the most commonest of all edible wild plants. It is one of the most versatile of the 'wild greens' and has been used from everything from a green vegetable substitute (like spinach) to nettle porridge, nettle beer, nettle tea and a hair conditioner. The fibre can also be made into clothing. As a straight vegetable substitute, nettles should be gently boiled for about four minutes. They are best eaten when the plant is young, of if older just use the tops of the plant.

40g young nettle heads (stalks removed)
1 large leek
2 cloves of garlic
1 stick of celery
2 potatoes
750ml of organic chicken or vegetable stock
Olive oil, sea salt and cracked black pepper
Serve with sour cream and buttered croutons


 

2 comments:

Tovar Cerulli said...

Nice to find your blog. Beautiful pics in this post, of nettles and soup both!

nature adrift said...

Thanks Tovar