Recipe for March Nettle Soup

Nettles are a perennial herb and are abundant here on Eigg as well as throughout the British Isles. As a child if you were stung you were probably taught to rub it with a docken  leaf  which did help  a little.    If picked when they are very tiny they make  a really tasty soup which is full of vitamins and iron and supposedly good for cleansing the system. If you wait until the plants get bigger then they tend to have a bitter taste. Remember to wear gloves when picking the young  shoots .

5/6  large handfuls Nettle leaves, 1 large onion chopped, 1 potato chopped, 2 pints chicken/veg stock, salt & pepper to taste .

Melt knob of butter in saucepan and add chopped onion untill soft,  add potato and stir for a few minutes . Pour over chicken/veg stock and simmer untill potato is slightly soft , add nettles making sure the’re covered with stock and continue to simmer for 10-15 minutes.  take off heat to cool then liquidise . Soup can be reheated adding cream if you so wish. Enjoy.


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