nettle soup recipe uk

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Nettle Soup Recipe Nettle Recipes Bbc Good Food Recipes Nettle Soup

Add nettles and any other wild ingredients see above cook for a further few minutes.

. INGREDIENTS 2 handfuls of nettles about half a carrier bag full collected with gloves on 1 tbsp butter or olive oil 1 onion finely chopped 1 celery stalk chopped reserving the leaves and stems 1 potato chopped 500ml stock or water or. Nettle Soup Recipe. Stir in the rice chicken broth and chopped nettles. Sweat veg in a heavy bottom pan in butter or oil for 10 - 15 minutes add garlic and sweat for another few minutes than add stock and milk.

Sauté for about 5 minutes stirring from time to time. To achieve this place the eggs in a saucepan of cold water bring them to a gentle simmer and simmer for 6 minutes for medium sized eggs and 7 minutes for large eggs. Once the oil is hot and sizzling add the onion carrots celeriac celery and leek. Nettle soup ingredients.

Add the nettles and boil for a couple of minutes until the nettles have wilted. Firstly squeeze the moisture out of them and then add a splash of cream. Salt and pepper to taste. Turn down heat and cover cook for 5 mins until the onion is translucent but not brown.

Bring to a boil then reduce heat to medium-low cover and simmer until the rice is tender about 15 minutes. Half a bag of nettles washed about 200g 2 large potatoes peeled and chopped 2 onions skinned and diced A handful of wild garlic stalks 50g finely chopped or two garlic cloves 2 Leeks chopped Two Celery Sticks chopped. Melt the butter in a large pan and fry the onion carrot celery and garlic until soft. Pour the oil into your favourite soup-making pot I use a cast-iron casserole and put it over a medium-high heat.

Add garlic and potatoes to pan cook for 5. Quickly blanching them in a pot of boiling water will deaden the sting. Add the vegetable stock and cook for a further 10-15 mins until all the vegetables soften then reduce the heat to simmer. In a large saucepan sauté the leekshallotsred onion in the oil.

Stir in the flour and gradually add the soya milk and water or stock stirring all the time. Add the nettles stirring them into the stock as they wilt and simmer for. Similar in taste to spinach nettles make a great addition to soups pesto and pie fillings and are also a tasty toast topping. Make the most of foraged wild nettles in your cooking.

Treat the cooked nettle leaves as you would treat cooked spinach leaves. You want them to become caramelised in parts but not scorched. Simmer for about ten minutes then add the nettles. Separate the leaves from the stems and keep both piles separately.

Simmer on a medium heat until they are starting to turn golden about 7 minutes. Cover and leave to simmer for 20 minutes. Fry the onion and garlic in the oil or marg. 5 cups Nettle Tops carefully washed or spinach 3 Tablespoons of butter 1 onion peeled and chopped 2 leeks trimmed washed and finely sliced 2 celery sticks chopped 1 clove garlic peeled and chopped 2 Tablespoons white rice such as basmati 1 quart vegetable or chicken stock Sea salt Freshly ground pepper Plain.

Add the onion carrot leek and potato and cook for 10 minutes stirring occasionally. Melt the butter then add the the leaks onions garlic and celery salt. Meanwhile warm the olive oil in a medium pan and add the chopped onion and a pinch of salt. Throw in the rice and stir until it is covered with the butter then pour in the stock.

Add onion to pan and cook until starting to soften about 2 minutes. Cook until the onion has softened and turned translucent about 5 minutes. Add the rice and stock bring to a simmer and cook for 10 minutes. For a few minutes then stir in the nettles no need to chop or remove stalks until they soften.

Cook gently until the onion is oftened adding the sliced garlic in the last couple of minutes of cooking. Step 2 - Add the diced potato vegetable stock powder bouillon and water cover with a lid and simmer for 10 minutes. Instructions With rubber or latex gloves wash and rinse stinging nettle. Add the spices and herbs and fry in for the last minute stirring continuously.

How to to make nettle soup. Add the nettles and continue to simmer until the nettles wilt. But leave them for too long and - like spinach - the leaves will wilt too far and start to lose flavour texture and goodness. 1 cup water or stock.

Step 4 - Add the lemon juice and blend until you have a smooth soup. As soon as they are cooked removed them with a slotted spoon cool them under running water and then leave them to cool completely in cold water. Heat the olive oil in a saucepan over medium-low heat and stir in the onion. Wash the nettles in plenty of cold water and leave them to drain in a colander.

Wearing gloves carefully pick over the nettles and remove and discard all but the most tender stems. Step 3 - Check the potato is tender then add the washed nettle leaves and cook for another minute until they have wilted down. Add the vegetable stock and cooked potato and simmer until cooked approximately 15 minutes. Heat oil in a large saucepan over medium heat.

Ingredients 1 tbsp rapeseed oil plus extra for drizzling 25g butter 1 onion finely diced 1 leek finely diced 2 celerysticks thinly sliced 1 carrot finely diced 1 small potato peeled and diced 12l good-quality vegetable stock 300g young nettle leaves 200g wild garlic leaveskeep any flowers if. Heat the oil in a large soup pot on a medium heat.