Thursday, 9 May 2013

Nettle & Leek soup, by Kira

The kids and I have been out foraging for tasty spring wild food. The forest here is full of wild leeks. We also have wet areas that are inhabited by the nettle, which we now have growing in my garden.
The black flies have started and the forest is now exploding with colour and life.
With the rain that is coming I hope the asparagus and morels will appear.
Leek & Nettle soup

10 cups of homemade chicken stock
1 onion diced
2 potatoes diced
1 cup of wild leeks
3 cups of nettles
Salt & pepper to taste

In a large pot lightly fry the potatoes and onion then add the chicken stock.
Bring to a boil and simmer for 15 mintues.
Add the leeks and nettles and simmer for another 5 mintues.
Cool and blend in a food processor.

This soup is great served hot or chilled.

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