The land is full of vibrant green nettles at this time of year so GD and I went to pick from the abundance of nettles growing in the greenery along the dry stone walls that form the lane at the end of our little terrace.  We took our gloves, scissors and our gathering bag and of course Molly our very old Labrador. Using the recipe from Pagan Feasts by Franklin & Phillips we picked 10 nettle stems for our soup and then some more for making nettle tea.

Ingredients for the Soup: (makes 6 genrous portions)
2 onions
2 potatoes
leaves stripped from 10 nettle stems
1 clove of garlic
1&1/2 pints of vegetable stock
1/2 pint milk

Method:
Peel and chop the onion, garlic and potatoes, fry gently in some oil until soft. Add the nettle leaves and the stock.
Boil for 20 minutes.
Liquidize, then return to the pan, add the seasoning, the milk and reheat.
Garnish with parsley to serve.  

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We had run out of vegetable stock, so I quickly made some from from 2 bay leaves, a generous pinch of onion granules, generous twists of the mill of garlic & herb seasoning,  a sprinkle of dried thyme, some chopped spring onion and 2 chopped carrots.
 I heated some olive oil in a pan and lightly    fried all the ingredients until they were soft,  then added water to simmer for 20 minutes,    strained it all off and used the stock for  the recipe.  
                                                                              I had a mix of milks in the fridge, all with only a little bit of milk left in them, so I combined them to make up the 1&1/2 pints, they were goat, soya, and organic semi skimmed.
GD knocked up some spelt flour roti breads and we were ready for a bank holiday feast.

Lovely smells filled the house cooking this
Packed full of goodness

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