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Nettle and Wild Garlic soup

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#1 Tomm Parr

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Posted 24 April 2011 - 11:59 pm

Nettle and wild garlic soup Wild garlic is also called Ramsons
pan - butter, chopped bacon or lardons. Fry until bacon crispy.
Add chopped onions, celery, leek (optional), celeriac (optional). Fry for 10m until soft.
Add half a carrier bagful of chopped wild garlic (leaves, stems, flowers, forget the bulbs), fry for 2m until wilted.
Add some chicken stock and half a carrier bagful of nettles (young plants are better, if older use the just the top few inches).
Bring to boil and simmer for 10m. (or bake in a low oven for 30m)
Add some grated nutmeg and purée the lot using a hand blender.
Season with salt and pepper, then serve with a few ramsons flowers and a swirl of cream atop.

*You can leave out the nettles and double the amount of wild garlic - makes wild garlic soup instead.
*You can replace the wild garlic with a few garlic cloves - makes Nettle soup instead.
I prefer the mix of the two though. Hope you do too..... :thumbs:

If you are feeling fancy, add some fresh oysters or clams a minute before cooking is done. :snack:

Edited by Tomm Parr, 25 April 2011 - 12:02 am.

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#2 nrat


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Posted 25 April 2011 - 08:04 am

sounds good, with some nice crusty bread and a pint of cider :bye:

#3 Boysie


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Posted 25 April 2011 - 06:37 pm

Never seen a nettle recipe that's made me want to try it out until reading that, cheers :thumbs:

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