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Nettle Soup     Veg     HT  SP   40mins


Serves 4    Hot  Vegetarian  Soups Starter  Hors d'oeuvre



300ml/10fl.oz. Finely chopped Young Nettles

1 Onion, chopped

50g/2oz Butter

3 tbsp Plain Flour

300ml/10fl.oz. Milk

300ml/10fl.oz. Vegetable Stock

Salt and Black Pepper

3 tbsp Single Cream

Croutons to serve




1. Melt the butter in a saucepan add the onion and fry until transparent. Add the nettles, cover the pan and sweat over a low heat for 5 minutes.


2. Sprinkle the flour over the nettles and cook for 1 minute, stirring constantly. Gradually add the milk and stock, bring to the boil, still stirring then season with salt and pepper, cover and simmer for 10 minutes.


3. Purée in a food processor or press through a sieve then return to the saucepan. Add the cream and reheat gently without boiling. Adjust the seasoning if necessary and serve immediately with croutons.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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