Wild Cooking - Nettle Soup

Nettles have been used by our ancestors as food for about 3000 years; it is believed that Britain inhabitants of the Bronze Age already had nettle stew. So yes nettle soup is more than a classic!
Nettle soup is really nutritious and is packed with minerals including calcium, iron and silica and vitamins specially vitamin C .

To make stinging nettles soup, you obviously need stinging nettles, hence be aware fresh stinging nettles sting! Wear protective gloves when handling them, until after they are blanched.  

Harvest
Collect only the youngest top leaves, older leaves are too high on minerals, as much as it could lead to kidney stone formation, having like tiny crystals on the surface of the leaves which give them a gritty texture; in addition the taste is pretty bitter and could have a laxative effect. So only picked from late February to middle of June, before cooking remove the tougher stems and wash thoroughly.

---

Recipe

Harvest: Young leaves, from late February to middle June. Use scissors and gloves!

Ingredients:

1 tbsp olive oil

1 large onion chopped

1 large carrot diced

1 leek sliced

1 large potato chopped

1 Celery stalk chopped

1lt water

400g fresh nettle tops

Method:

1. Wash the vegetables, wear gloves when washing the nettles. In a large saucepan heat the oil over medium heat. Sauté the onion, carrot, celery and leek. Cook for about 10 minutes until veggies start to soften.

2. Add the water and cook for 10-15 minutes until veggies are completely soft.

3. Add the nettle leaves (remember to wear gloves!) and simmer for 1-2 minutes, blend the soup, season to taste with black pepper, salt and nutmeg. Add a swirl of cream and serve. Enjoy!

You can improvise and add any veggies that are lying lonely in your fridge ;D