Nettle Soup

[pavman]

I am hosting a meal and fancy an attempt at Nettle soup, (for a change) question is will it freeze ok if i make it in advance? it will be served with smoked fish AKA HFW river cottage style

 

I also intend to make a fish stock in advance again to save time on the day, any advice welcome,

[Beardo]

not frozen nettle soup, but i regularly make soups and stocks and freeze them with no problem at all - what i would say about defrosting is to take as long as possible (ie 24 hours in the fridge) as this stops the texture of any bits going too mushy

[lurcherboy]

Yes you can Pavman. If you don't fancy doing that one I have a wicked pea and coriander recipe that can be rustled up in 15 mins from start to finish

 

 

 

 

LB

[bullet boy]

NETTLE SOUP-gotta be joking!

[staglioni]

If it turns out ok dont forget to post the recipe

stag

[deeksofdoom]

The best time of year to make it is late spring early summer that's when there is fresh growth. You only take the tops of the plants coz they don't sting you can actually eat the leaves raw.

[410PHIL]

Hi,

If you are making nettle soup or nettle tea be aware that it makes you p""s so don't serve loads as it will be musical chairs all night ...lol

[pavman]

NETTLE SOUP-gotta be joking!

 

 

 

http://simon-mitchell.com/modules.php?name...r=0&thold=0

[pavman]

Yes you can Pavman. If you don't fancy doing that one I have a wicked pea and coriander recipe that can be rustled up in 15 mins from start to finish

 

 

 

 

LB

 

i best have it as a stand by LB just in case his nibs turns his nose up new years eve

[lurcherboy]

i best have it as a stand by LB just in case his nibs turns his nose up new years eve

 

Here goes matey

 

 

50g Butter

150g Onion finely chopped

2 Garlic cloves or as many as you want

1 Hot Thai Chilli finely chopped courtesy of Mungler

Salt and Pepper to taste

850ml chicken stock but if you have any pigeon stock it will be better

500g frozen garden peas

4 tbsp chopped Coriander.

 

Melt the butter in a large saucepan, and add the onion, garlic and chilli. Cover the pan with greaseproof paper and then lid and sweat over a low heat for 5 minutes. Pour in the stock and bring the soup back to the boil. Tip the peas in and bring back to the boil without the saucepan lid for 2-3 minutes or until the peas are tender. Now add the coriander to the soup and blend it in a liquidiser until smooth.

 

 

Good luck Pavman.

 

 

 

 

 

LB

[peter-peter]

nettle soup.

nettle beer.

nettle wine.

nettles as a veg like spinach but sweeter with butter on.

nettle tea.

all good for you

BUT.

pick the young tops from the middle of the patch

they dont taste of dog ****.

[Zapp]

Nettle soup is lovely, but I found that it locked me up tighter than a flippin bank vault. Has anyone else found this?

 

Or am I just a bit of a freak?

 

ZB

[pavman]

Here goes matey

 

 

50g Butter

150g Onion finely chopped

2 Garlic cloves or as many as you want

1 Hot Thai Chilli finely chopped courtesy of Mungler

Salt and Pepper to taste

850ml chicken stock but if you have any pigeon stock it will be better

500g frozen garden peas

4 tbsp chopped Coriander.

 

Melt the butter in a large saucepan, and add the onion, garlic and chilli. Cover the pan with greaseproof paper and then lid and sweat over a low heat for 5 minutes. Pour in the stock and bring the soup back to the boil. Tip the peas in and bring back to the boil without the saucepan lid for 2-3 minutes or until the peas are tender. Now add the coriander to the soup and blend it in a liquidiser until smooth.

 

 

Good luck Pavman.

 

 

 

 

 

LB

 

cheers LB now saved as a word doc

 

already got a slow cooker full of christmas dinner leftovers soup on the go, makes a nice winter warmer in a food flask when out lamping

[garyb]

You and me both Pavman, something hot and spicy is brewing in the slow cooker for beating at the weekend...

Edited December 25, 2008 by garyb

[JJaxeman]

Just done batch of nettle soup using HFW recipie first time for me and it tastes great will be freezing some once cooled, any way this is the recipie I used :

 

Hugh Fearnley Whittingstall's Nettle Soup, Serves 6

 

Ingredients:

55g butter

½ carrier bag full of nettles, tops or young leaves

1 large or 2 medium onions, finely sliced

1 large carrot, chopped (optional)

2 celery sticks, chopped (optional)

1 large garlic clove, crushed (optional)

1 litre good chicken, fish or vegetable stock

a pinch of freshly grated nutmeg (optional)

3 tablespoons cooked rice or 3 rice cakes

2 tablespoons thick cream or crème fraiche

salt and freshly ground black pepper

 

To Garnish:

A little extra cream or crème fraiche

A small bunch of chives, chopped

A few sprigs of wild chervil or parsley, chopped

 

Method

Pick over the nettles and wash them thoroughly. Discard only the tougher stalks, as the soup will be liquidised. Melt the butter in a large pan and sweat the onion, plus the carrot, celery and garlic if using, until soft but not brown. Add the stock and pile in the nettles. Bring to the boil and simmer for 5-10 minutes, until the nettles are tender. Season with salt and pepper, and with nutmeg if you wish. Puree the soup in a liquidiser with the cooked rice or rice cakes (you will probably have to do this in 2 batches). Return to a clean pan, stir in the cream and reheat, but do not let it boil. Check the seasoning, then serve, garnishing each bowl with a swirl of cream and a generous sprinkling of chopped herbs.

 

To serve cold:

An alternative is to serve this soup cold. After liquidising and adding the cream, pour the soup into a bowl and leave to cool, then transfer to the fridge for a couple of hours before serving. For accelerated cooling, fill a large basin or saucepan with ice cubes and water and place the bowl of soup in the iced water. Stir to chill, adding more ice cubes if the first batch melts. Stir well just before serving and ladle the soup out into bowls. Garnish each with a swirl of cream and a sprinkling of chopped chives and wild chervil.

 

Additional notes:

This is the basic recipe for nettle and other 'wild greens' soups, including fat hen and chickweed. It will also freeze extremely well. For a variation mix the nettle leaves with watercress or Cos lettuce. The carrot and celery are optional but make the soup more robust and full-flavoured. You can also add a few fresh or frozen peas, to give sweetness and improve the texture. Using fish stock will give a more unusual taste. If using a stock cube the best ones are monosodium glutamate free. If you prefer you can use a medium potato to thicken the soup instead of the cooked rice (or cakes) - peel and dice it fairly small and add it just before adding the stock.

 

Go on give it a bash tastes great with some nice home made bread

[holly]

made nettle soup for the first time today (it wont be the last) did a basic soup

1 onion

4 cloves garlic

3 potatoes diced

half carrier bag of nettle tops

1 pint chicken stock

s+p to taste

big blob of lurpak

splodge of extra virgin

and then a good session in the blender , turned out very nice indeed

[reaper6]

My wife makes it often and it freezes well

[malkiserow]

Pavman your nettle soup recipe comes from a strange website including this >>> clicky <<<

 

Are you sure you are OK with this project chap? He is into some strange stuff and immigration!

Edited May 3, 2009 by malkiserow

[staglioni]

Just tried some of Hollycopter's soup,very nice cheer's holly.

stag

[pyr8]

nettles also make a good garden insectacide

Edited May 3, 2009 by pyr8