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Nettle, Sea Coriander and Wild Garlic soup

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PostPosted: Sat May 07, 2011 7:58 am    Post subject: Nettle, Sea Coriander and Wild Garlic soup Reply with quote

More weed control food.

The first thing you need to do is collect younger nettles, but they don't need to be that small.
Do this re-using an old plastic shopping bag and a pair of good rubber gloves.

Then strip the nettle stalks of their leaves. The used stalks can be set aside and used as a fertilizer for the kitchen garden plot.
I had about 300 gms of nettle leaves for this soup, but the more you get in the better really.

Sea Corriander can be replaced with regular corriander and a little lime zest.
Wild Garlic can be replaced with a clove of garlic or 2 tsp garlic chives
After that, its a very straight forward and simple soup.

There are pictures, further details etc. of all the foraged ingredients at the garden blog as always, link in signature.
Dont confuse wild garlic with lily of the valley - which can kill you, quite horribly.


1 Litre vegetable or chicken stock
300 gm or more nettle leaves
Knob of Cuinneog Butter
Salt and pepper to season.
2 tablespoon's of wild garlic leaf green is you can find it
or substitute 1 clove garlic, crushed, or garlic chives, 2 tsp - .
1 Onion, finely diced
1 Tblsn Sea Coriander berries
or substitute with finely chopped coriander with a pinch of lime zest
1 Tspn Horseradish, finely grated (more if you want extra sting in your nettle soup)
1 Slice bacon (optional) finely diced


Put the butter into a heavy based pan and heat up.
Add onion, garlic, horseradish, and if desired bacon, to the pan.
Cook until onion softened and translucent.
Next add the nettle leaves and sea coriander berries to the pan.
Keep stirring the nettles and reduce them as you would with spinach.

Try and give them all a coating with the oils from the bottom of the pot.

Next add your stock and bring to the boil, reduce and allow to simmer for 5-10 minutes.
Then blitz with a food processor, return to pan and allow to simmer for another 10 minutes
I would normally serve with some creme fraiche, but did not have any so I just used a small round of goats cheese on top and some soda bread on the side.

Re-heats and freezes well, so can be made in advance.

My Garden blog
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