Fiery nettle soup

  • Tasty, attractive and healthy
  • Organic
  • 20% meat
  • Locally produced
  • Seasonal
  • Reduced waste

In this recipe we use only the tenderest  nettle shoots of spring. A classic accompaniment to this soup would be boiled or poached eggs.

  1. Boil the stock together with the nettles. Finely chop the chilli.
  2. Blend with a stick blender, adding the cream, fennel seeds and chilli. Garnish with shredded chives.

4 portions or 50 portions

  • 100g or 1.2kg nettle leaves
  • 600ml or 7.5 litres vegetable stock
  • 100ml or 1.2 litres whipping cream
  • 1 pinch or 50ml fennel seeds
  • 3 tablespoons or 300ml finely chopped chives
  • 1 teaspoon or 2 finely chopped chilli/es
  • Salt and pepper