Wild Garlic, Nettle, and Spinach Soup
Cook Time: 10-15 minutes
Prep Time: 10-15 minutes
Makes 4 - 6 servings
- Handful (approx. 200-250g) of well washed Wild Garlic leaves
- 150g well washed Wild Nettle Leaves (avoid too much stalk)
- 150g of Spinach Leaves
- Salt and Pepper to season
- 1 large Potato
- 50g Butter (salted or unsalted depending on preference) or 1Tbsp of Olive Oil
- 1-1.5ltr of Vegetable Stock or Chicken Stock
- A few Wild Garlic Leaves and Garlic Flower Buds to garnish. Also delicious with Truffle Oil.
Grate the raw potato into a separate bowl using as fine a grater as you have, this will give the soup texture and the starch will help to thicken the soup naturally. Place this to one side.
Next, place a large pot or saucepan on a medium heat the butter until melted and then add the wild garlic leaves, nettles, spinach and the grated potato.
Stir for around 2 minutes, the leaves will reduce in size and absorb the butter.
When all the leaves are nicely wilted down, add the stock and stir well, reduce the heat, cover and gently simmer for around 10 minutes, stirring occasionally.
Use a blender (or liquidiser) and blend the soup for few seconds until smooth whilst seasoning with salt and pepper to taste.
Place into serving bowls and add a wild garlic leaf for the garnish ; if you have them. Open the wild garlic flower buds and put the white flower buds on top and/or dress with the truffle oil.