Apologies first. First, the photos are horrid and I forgot to take the raw shot of the main ingredient – Nettles. Secondly, the natural lighting on that day was just horrid. I am just going to blame it on everything else except myself. It was one of those days that I didn’t feel like taking photos and every angle just looked wrong. But the soup did turn out really earthy and wholesome that I need to share it with everyone.
I love nettles even though it can be a real pain to prep it. Nettles are edible weeds and the type of weed that I love to have in amongst my inedible ones. It is a little tricky to prepare nettles. All leaves are to be removed and then just soak them in water to reduce the sting. But always remember to use gloves and avoid touching it with bare hands. I had a big sting last year and so is really careful this year to take precautions. Remember this dish – Goat gerlami risotto?
- 150g of nettles leaves
- 400g of diced potatoes
- 120g of sliced mushrooms
- 20g of parsley butter (you can just use normal butter)
- 1 small onion, diced
- 30g of parsley butter
- 4 cloves of garlic, finely sliced
- 1L of vegetable stock or water
- Olive oil
- Heat up olive oil. Add onions and garlic and saute till fragrant. Add the mushrooms, potatoes and butter. Combine thoroughly. Add a scoop full of stock and deglaze the pot
- Add the nettles. Allow it to wilt into the mixture. Give it a good mix. Add the stock. Turn down the heat. Allow it to simmer for 30mins
- Taste and season. Use a blender stick and blend it well and smooth. Serve hot with slices of warm toast
I added a dollop of mascarpone cheese to the very green but wholesome bowl of soup. It is seriously good. It may look terrible but it taste of the earth. Maybe that doesn’t sound too appetising. There is no cream and so it is seriously healthier. I am happy to have this again. No complains from Mister but maybe he is being nice.
How do you get over days when nothing seem right?