Nettle Soup

  

Spring is a fantastic season for foraging as there is such an abundance of fresh new leaves bursting forth.
 
This recipe is from one of our favourite foragers, Hugh Fearnley Whittingstall, who has championed the art of foraging for years.
 
Stinging nettles are everywhere so grab some gloves and get harvesting for this healthy, spring-time recipe.
 
 

  

• Around 150g nettle tops
• 30-35g knob of butter
• 1 onion, peeled chopped
• 1 large or 2 smallish leeks, trimmed, washed and finely sliced
• 2 celery sticks, chopped
• 1 clove garlic, peeled and chopped
• 2 tbsp white rice, such as basmati
• 1 litre vegetable (or chicken) stock
• Sea salt and freshly ground pepper
• 6 heaped tbsp thick, plain yoghurt, to finish
• 1 small bunch chives, to finish

 

Recipe

 

• Pick over the nettles, wash them thoroughly and discard the tougher stalks.
• Melt the butter in a large pan over medium-low heat, add the onion, leek, celery and garlic, cover and sweat gently for 10 minutes, stirring a few times, until soft but not brown.
• Add the rice and stock, bring to a simmer and cook for 10 minutes.
• Add the nettles, stirring them into the stock as they wilt, and simmer for five minutes or so, until the rice and the nettles are tender (very young nettle tops will need only two to three minutes).
• Season with plenty of salt and pepper.
• Purée the soup in two batches, reheat if necessary and check the seasoning.
• Serve in warmed bowls, topping each portion with a large dollop of yoghurt and a generous sprinkling of snipped chives.