NETTLE SOUP
1 cup broth mix, soaked as per instructions
1 cup diced onion, carrot, potato etc.
1 cup chopped nettle-tops (or any other foraged greenery!)
Stock cube or 1 teaspoon bouillon
Bring the soaked broth mix to the boil in 2 to 3 cups of stock. Cover and reduce to a simmer (typically for 40mins). Halfway through the cooking time add the chopped vegetables. For freshness of flavour, only add the nettle-tops in the last few minutes of cooking!
Serve with warm crusty bread. Try chopping brie or camembert directly into the hot soup, as the French sometimes do.
Hello! I'm Darren Flint, and I'm a local food activist. That means I'm involved in growing, finding and making food to share with the community. For a long time I was living and working around Lewisham Borough in South-East London. Now I've moved to Brighton and I'm ready to begin a new chapter in my adventures with food!
Monday, 14 May 2012
...and even more nettles!
Just a quick recipe for nettle soup. I feel like we should be eating summer salads by now - maybe that's just wishful thinking - but the weather, and the garden, suggest that nettles are still on the menu!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment