Nettle and Wild Garlic Soup RecipeOrigin: Britain Period: Traditional |
Ingredients
500g young nettle tops 
Nettle and Wild Garlic Soup Preparation:Method:Wash and roughly chop the nettle tops (be careful!) then place all ingredients in a large saucepan (except the cream, wild garlic and 600ml of the milk). Bring to a boil then reduce to a simmer and cook for about half an hour. Allow to cool then transfer to a liquidizer and purée. Then return to the pot and allow to heat through. Add the remaining milk and the chopped wild garlic to the blender and blitz into a puree, set aside. Once the soup has heated through, ladle into bowls. Swirl some of the milc and wild garlic purée, along with a little cream into the soup, garnish with a couple of garlic mustard leaves and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Nettle and Wild Garlic Soup to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Soup... More recipes for Pies and Tarts... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with herbs and greens as primary ingredients: Low Calorie Irish Colcannon Llwynau Cig Oen Rhost Burundian Beef and Greens in Peanut Sauce Sauce Tartare Green Butter Rumbledthumps Scurvy Grass Salad with Beer Dressing St Columba's Broth Rocket Soup with Egg Liaison Spinach Timbales Calalu Dutch Salad Tomato Sauce for Pizza Purslane and Feta Cheese Salad Glazed Beetroot Herby Hamburgers Blanched Hop Shoots with Herbed Butter Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße Carre d'Agneau au Romarin Tartare Sauce Crockpot Corned Beef and Cabbage Sea Purslane Greens Garden-fresh Tomato Soup Roast Haunch of Venison Warm Potato, Watercress and Bacon Salad Klossel und Sauerkraut Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
