nettle soup

115g butter
450g large onions, sliced
450g potatoes, cut into chunks
750ml chicken stock
25g nettle leaves
small bunch of chives, snipped
salt and black pepper

to serve: double cream

melt butter in large pan and add onions; cover and cook until just softened. Add potatoes and stock, cover, cook for 25 minutes.

wearing rubber gloves (oh yes) remove the nettle leaves from their stalks. Wash the leaves under cold running water, and dry on kitchen paper.  Add to pan, and cook for a further five minutes.

ladle the soup into a blender or food processor, and process until smooth.Return to clean pan, season well.  Stir in chives, serve with a swirl of cream and a sprinkling of pepper.

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posted by ramtops on 06 Nov 06 - 5669 views


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Classic Irish Recipes