Serves 2-3
Ingredients
1 large potato
1 leek
100g wild garlic
75g nettle tops
1 ½ pints of water
Brown pita breads
Method
Peel and cube the potato. Wash and chop the leek into one inch rounds. Sweat these together on a medium heat in a large sauce pan. Add a teaspoon of ground black pepper, pinch of salt and a capful of olive oil. After 10 mins add water and nettle tops boil for a further 15 mins. Turn off heat and add the washed wild garlic let this stew in the hot water for around 5 minutes then blend the soup with a stick blender until smooth and all the leaves have become one solid green soup. Alternatively one could transfer the contents of the pan to a food processor and blitz taking care not to over fill the bucket.
To Serve
Place hot soup in pre heated bowl and garnish with an array of chopped chives wild garlic, black pepper and may be a splash of sherry. Toast pitas and eat hot with the soup.
(TIP wild garlic and nettles can be found in nearly all woodlands and valleys of Gloucestershire at this time of year. Pick away from roads and always wash very well before use. For collecting nettle always use gloves) |
