So here is my recipe for nettle soup, and I really want you to try it for lunch - today!
I would encourage you to pick the top four or six leaves of the nettle by hand and be firm and confident, and you wont sting yourself. If however, you are unsure, wearing a pair of washing up gloves means you wont get stung.
1 onion, diced
Butter for frying
Garlic clove, crushed
2 double handfuls of nettle tops
1 litre water OR Chicken stock (no cubes)
Salt and pepper, to taste
Grated nutmeg, to taste
Natural yogurt, to serve
Fry a diced onion in butter until soft, add crushed clove of garlic and the nettle leaves and turn over in butter and onions.
Add 1 litre of water or chicken stock and simmer for 10 minutes until the nettles are quite wilted.
Add salt and pepper to taste and some grated nutmeg.
Whizz in a blender and serve hot with a swirl of natural yogurt.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.