Deadnettle Purée RecipeOrigin: Britain Period: Traditional |
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This is a classic wild deadnettle soup dating to the 1920s. Traditionally this was made in May during when the ramsons are out and at their most fragrant. Ingredients:
400g fresh deadnettle leaves and flowers (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work) 
Deadnettle Purée Preparation:Method:Bring a pan of lightly-salted water to a boil then pick over the deadnettles before washing thoroughly and adding to the pan. Return to a boil then reduce to a simmer and cook for about 5 minutes, or until tender. In the meantime, melt the butter in a pan, add the onion and cook for about 5 minutes, or until soft and translucent but not coloured. Scatter the flour over the top and stir in to combine. Cook for 2 minutes, stirring constantly, then add the milk and water mix, stirring constantly to combine, until smooth. Bring the mixture to a simmer and cook for 5 minutes, When done, strain the deadnettles then either purée in a food processor or pass through a fine-meshed sieve to liquidize. Stir the resultant deadnettle purée into the milk mix and allow to heat through. Ladle the resultant soup into warmed soup bowls, garnish with diced toast and chopped parsley then serve immediately. |
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