Had a few comments and emails re the nettles soup l mentioned on Monday. Yes it is good old Stinging Nettles that are used. You pick the young and tender nettles and just the top tips of them. They are less stingy at this time, in fact they shouldn’t sting at all, but best to wear a pair of rubber washing up gloves to be on the safe side. When you have a good basket full tip them into a colander and rinse them out.
Now grab a hand full (whilst wearing those glamorous rubber gloves!) and chop them up. When all are chopped just throw them in the pot to cook as per recipe on Monday.
Re taste, yummy, like a spinach soup but sweeter and softer. Not so strong. More a cross between spinach and parsley.
Hope this helps. I really should have said it was stinging nettles on the recipe.
You can use nettles as you would spinach. Just wash the nettles and toss them into a pot and simmer with lid on. You don’t need to add any water. When nearly tender add about 2 oz of butter, plus lemon juice and salt and pepper. You can also add a tablespoon on chopped herbs like thyme, chives or a little mint. Serve hot.
So go on, get out there and gather ye stinging nettles before they can sting you back!