Nikki’s recipe – delicious!
1 carrier bag stuffed full of young nettle tops – wash well (500g – 1K)
1 large leek roughly chopped
2 medium sized onions roughly chopped
1-2 cloves of garlic – chopped or crushed
Vegetable stock to taste
3 pints water
2.5 pints milk
4 bunches of wild garlic (allium ursinum) about 50g finely chopped
A little olive oil (our Greek Olive Oil is perfect for this!)
Cream single or double
Salt and pepper
Use wild garlic flowers as decoration.
Place all ingredients, except cream one bunch of garlic and 1 pint of the milk, in a large saucepan
Bring to the boil and simmer for about 20 minutes, then liquidize.
Blend the remaining milk with the reserved bunch of wild garlic
Dish up the soup then swirl in milk and garlic mix and some cream.
Top with some flowers and serve. Enjoy