Nettle and Wild Garlic Soup

Where to get Nettles and Wild Garlic for this Soup:

After this harsh long winter it is time to get out into the countryside and enjoy Spring as it blossoms, it is so easy to let it pass by. The young nettles are showing their heads and the wild garlic is also appearing.

I got both hidden along woodland paths around Inistioge Village, Woodstock Gardens and Arboretum in South Co Kilkenny, though they can be found all over the country for the next few weeks. I recommend picking away from heavy traffic or parks with a lot of dog walkers.
This soup is renowned for its Iron content and a great pick-me-up after all those dark house-bound days of winter. So put on the walking shoes, don the rubber gloves and go out to enjoy picking those mineral rich young spring green leaves for gourmet health and wellbeing.

Breda Coady's Nettles and Wild Garlic Soup
Print Recipe
This is optional.
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Breda Coady's Nettles and Wild Garlic Soup
Print Recipe
This is optional.
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 0,5 a Carrier Bagful of Young green Spring Nettle tops
  • 1 Bunch of Wild Garlic (about 24 leafy strands)
  • 30 g of Butter
  • 3 Potatoes (peeled and cut into cubes)
  • 1 Large Carrot (peeled and chopped)
  • 1 Stick of Celery (chopped)
  • Sea Salt and Freshly Ground Black Pepper
  • 2 tbsp of Crème Fraiche
Servings: people
Instructions
  1. Wearing rubber gloves, sort through the young nettles, removing all stalks.
  2. Wash the nettles well in cold water and drain or pat dry.
  3. Blanch the nettles in boiling salted water for about 2 minutes, then shred roughly.
  4. Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.
  5. Add the stock, potato, carrot and celery, bring to a simmer and cook gently until the potato is soft, about 10-15 minutes.
  6. Then all the nettles and wild garlic. Simmer for a further 5-10minutes.
  7. Remove from the heat and blend with a stick blender to puree the soup. Season with salt and pepper to taste.

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