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Kate Mullins is back with another delicious recipe involving Wild Garlic! This week she's making a Wild Garlic and Nettle Soup as well as showing us how to pickle the Wild Garlic flower buds.
Kate's Wild Garlic and Nettle Soup
Ingredients
300g fresh, young (stinging) nettle tops
100g fresh wild garlic leaves
25g butter
Olive oil
1 brown onion, finely chopped
1 carrot, finely chopped
1 leek, finely chopped
2 ribs of celery, finely chopped
1 medium-sized potato, finely chopped
1.2l of hot chicken/vegetable stock
Method
1) Using rubber/protective gloves, pick through the young nettle tops and remove the leaves from the tougher stalks. Pick through the wild garlic leaves as well and make sure you haven’t gathered up any unfamiliar leaves or wildlife whilst foraging. We just want these two leaves!
2) Heat up your stock either in a pan if it’s fresh or using the kettle if using stock cubes. Next, finely chop the onion, carrot, leek and celery and keep in a bowl to one side. Peel the potato, chop finely and put aside as well.
3) Heat the butter and a glug of oil in a large heavy-based saucepan with a lid. Add all of the finely chopped vegetables and stir until everything is well coated. Cover the pan with the lid and sweat the vegetable gently for 15-20 mins on a medium to low heat, stirring occasionally to make sure the vegetables aren’t sticking to the bottom of the pan.
4) Pour in the hot stock and simmer the contents of the pan for a further 10 mins. Next, add the nettles in small batches, stirring, then add the wild garlic leaves and simmer for a further 2 mins.
5) Remove from the heat and blitz with a stick blender. Return to the heat and season to taste with the salt and pepper. Pour into bowl and drizzle with a little more olive oil and a few wild garlic flowers if you’ve got them!
Top Tip!
This soup freezes really well so always a nice idea to make a big batch to enjoy throughout the year when the wild garlic season has finished.
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