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Tomm Parr

Nettle and Wild Garlic soup

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

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