Nettle & Ground Elder Soup
Seasonal Vegetarian, Gluten free, Egg free recipe
This is a tasty variety to the original nettle soup. Nettles are very healthy indeed and what way better than to weed your garden and have a free meal in the process?? One note of caution: nettles are quiet easily identified, but make sure you know what you're picking is nettle and ground elder!
A tasty soup for the adventurous! Don’t throw away weeds, eat them!
Wash the nettle and ground elder wearing rubber gloves (marigolds).
Melt the butter in a tall pan. Add the chopped onions, (wild) garlic and soften for around 2 minutes.
Add the chopped potatoes and fry for another 2-3 minutes.
Add the nettle and ground elder (still wearing gloves!) and the stock.
Bring to a boil and boil for around 15-20 minutes, the nettle loose their sting when you pour boiling water over them.
Fry the pine nuts in a dry frying pan until slightly browned.
Grate the parmesan cheese.
Add the creme fraiche and puree until you have a smooth, green soup.
Serve with the pine nuts and parmesan on top.
Ground elder was introduced by the Romans as a vegetable, but we kinda lost how tasty it is. I'm always looking forward to spring, when I can start picking fresh 'weeds' from the garden to use in cooking.
Nettle is super healthy, containing high levels of protein (for a vegetable), vitamin A and calcium.
Both nettle and ground elder can have a cleansing effect on the body, especially after a long, dark winter!
Caution: When picking nettles and ground elder be absolutely certain you get the right plant and don't have other weeds in between.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 1/2 small plastic bag ground elder
- 1/2 small plastic bag nettle tops
- 2 tbsp butter
- (wild) garlic to taste
- 2 onions, chopped
- 4 medium potatoes, chopped
- 1ltr bouillon
- 200g creme fraiche
- 4 tbsp pine nuts
- 50g parmesan cheese
Please Note: May still contain traces of gluten, egg and dairy or other allergens.