Jun 01 2007

Nettle and Spinach Soup

Take a large bag of young nettles, some spinach leaves and a little sorrel. Remember sorrel has a strong lemon flavour. Chop an onion, a medium potato and a carrot and a crushed clove of garlic and sweat as described above. Add the nettles, spinach and sorrel well washed, wilt in the oil and butter. Now stir in the chicken stock you made from the carcass or that stock cube. Bring to the boil, simmer for 5-8 minutes. Season and puree in the liquidiser or push through a mouli. Return to the pan ,reheat gently and stir in a little cream or crème fraiche. Check the seasoning again and serve sprinkled with chopped herbs.

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