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Nettles |
14 May 2008 |
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 Grasping the nettle.
Now is the season to pick nettles. However, for many, the nettle is a troublesome weed that stings and should be eradicated wherever it is found. But there is much more to this common plant. It plays an important role in the natural world and can be used to make many exciting dishes. Jenni celebrates the many functions of the nettle with the ecologist and garden designer Marney Hall, and the cookery writer Rose Elliot who will be making her very own velvety nettle soup.
'SUMPTUOUS SUPPERS, Veggie Food With Style', by Rose Elliot is published byÌýHamlyn - ISBN-13: 978-0600618232
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Recipe for Velvety Nettle Soup |
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1 tablespoon olive oil
1 onion, peeled and chopped
1 baking potato (about 300g), peeled and diced
125g (4 oz) nettle tops
1L (13/4 pints) vegetable stock
Salt, pepper and grated nutmeg
Squeeze of lemon juice
Single cream, optional
Heat the oil in a large saucepan, add the onion and potatoes, stir, then cover and cook for 5 minutes.
Add the nettles, cover and cook for a further 5 minutes, then add the stock, bring to the boil and simmer for about 15 minutes until the vegetables are tender.
Blend in a food processor or with a stick blender until completely smooth.
Season with salt, pepper, grated nutmeg and a little squeeze of lemon juice to brighten the flavour – it needs strong seasoning.
Delicious served either hot or chilled, with a swirl of single cream.
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