Nettle and Wild Garlic Soup

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

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