Finally, on the subject of campfire cooking and in the spirit of Spring foraging, here is our recipe for Nettle Soup. Whilst nettles abound all summer long there’s a relatively small window when the heads are young and tender enough to use for culinary purposes. Great for boosting iron levels and packed with vitamin C. Just remember to wear gloves when you’re picking!
Mad Dogs Nettle Soup
½ carrier bag of nettle tops or young leaves
1 large onion finely sliced
1 large garlic clove, peeled and crushed
1 large potato, peeled and diced
1 ¾ pints of stock (chicken or vegetable)
Salt & pepper
4 tbsps double cream
1. Wearing rubber gloves, pick over the nettles discarding any tough stalks. Wash the nettles thoroughly. Melt butter in large saucepan and cook the onion gently until transparent. Add the garlic, potatoes and stock. Bring to the boil and simmer until the potatoes are soft Add the nettles and simmer for a further 5-10 minutes until tender. Season.
2. Puree the soup in a blender and return to a clean saucepan, stir in half the cream and reheat. Check the seasoning, pour into bowls, add a swirl of cream and garnish with chives… Enjoy!
Hope to see you soon
Jo & Sacha xx