Hushwing
19-06-2012, 02:15 PM
Was at an event on Sunday and as part of the 'stall' was doing nettle cordage (and charcoal making) and thought that couldn't just leaf it at that (mmm, nice pun!) and decided that would also make nettle soup on the fire for the charcoal making.
recipe was based upon one of the many versions of River Cottage nettle soup. The key apparently is to have enough potato in it so that it doesn't taste like grass clippings or wet old dog! For those that like to hear their food squealing then you can add meat but bacon is the most recommended.
Here's my variation with enough for 3-4 folk, depending on how brave they are feeling ;)
---
Base ingredients:
1 large onion (but in my view the more the merrier)
oil to cook in
3-4 medium or couple large potatoes (probably best if par-boiled before hand but if diced and put on a slow boil then it also works)
half a polybag of nettle tops
(ie the softest greener parts of nettles - did use some with the flower heads also but guess that best are those not yet flowered)
750 ml (or what is required to make sure it isn't too dry) of water or add 1 stock cube here.
---
Curry mix
a desert spoonful or 'reasonable shake' of a mix of the following:
2 tsp coriander
2 tsp turmeric
2 tsp garam masala
1-2 tsp cumin
2 paprika
a bit of garlic powder or fresh garlic (in which case cook with the onion first)
1 stock cubes
1 tsp salt
1 tsp pepper
now this will make far more than you need but you can keep it in a jar and have it ready to hand for the next one.
---
What to do
fry the onions in the oil (and fresh garlic if used) until they sweat (or at least look a bit puffed out ;) )
add the potato
add the curry mix and the water
boil this
then add the nettle (probably a couple of handfuls at a time to give yourself space in the pot). The nettle goes soft and leaves space for more to be added.
bring to boil and, if can, simmer slowly over the fire for approx half hour. The potato and nettle will set the main time ie when soft enough and the nettle looks like spinach But can be slow cooked longer for fuller flavour. keep an eye on water levels and enjoy the smell! Then enjoy the taste.
Serve as is with a nice piece of bread. if you're poshcrafting then you can handmixer it to a smooth consistency and add a swirl of cream. If you're roughin it then take it as it is and accept the vague look like gobi aloo sag veggy curry!
Nettle:
rich in iron, and anti-oxidants - a good cure (in tea form) for hangover and piles. It is supposed to be a good de-congestant (and with the curry above!) definitely works.
"Tender-handed, stroke a nettle, And it stings you for your pains. Grasp it like a man of mettle, And it soft as silk remains"
recipe was based upon one of the many versions of River Cottage nettle soup. The key apparently is to have enough potato in it so that it doesn't taste like grass clippings or wet old dog! For those that like to hear their food squealing then you can add meat but bacon is the most recommended.
Here's my variation with enough for 3-4 folk, depending on how brave they are feeling ;)
---
Base ingredients:
1 large onion (but in my view the more the merrier)
oil to cook in
3-4 medium or couple large potatoes (probably best if par-boiled before hand but if diced and put on a slow boil then it also works)
half a polybag of nettle tops
(ie the softest greener parts of nettles - did use some with the flower heads also but guess that best are those not yet flowered)
750 ml (or what is required to make sure it isn't too dry) of water or add 1 stock cube here.
---
Curry mix
a desert spoonful or 'reasonable shake' of a mix of the following:
2 tsp coriander
2 tsp turmeric
2 tsp garam masala
1-2 tsp cumin
2 paprika
a bit of garlic powder or fresh garlic (in which case cook with the onion first)
1 stock cubes
1 tsp salt
1 tsp pepper
now this will make far more than you need but you can keep it in a jar and have it ready to hand for the next one.
---
What to do
fry the onions in the oil (and fresh garlic if used) until they sweat (or at least look a bit puffed out ;) )
add the potato
add the curry mix and the water
boil this
then add the nettle (probably a couple of handfuls at a time to give yourself space in the pot). The nettle goes soft and leaves space for more to be added.
bring to boil and, if can, simmer slowly over the fire for approx half hour. The potato and nettle will set the main time ie when soft enough and the nettle looks like spinach But can be slow cooked longer for fuller flavour. keep an eye on water levels and enjoy the smell! Then enjoy the taste.
Serve as is with a nice piece of bread. if you're poshcrafting then you can handmixer it to a smooth consistency and add a swirl of cream. If you're roughin it then take it as it is and accept the vague look like gobi aloo sag veggy curry!
Nettle:
rich in iron, and anti-oxidants - a good cure (in tea form) for hangover and piles. It is supposed to be a good de-congestant (and with the curry above!) definitely works.
"Tender-handed, stroke a nettle, And it stings you for your pains. Grasp it like a man of mettle, And it soft as silk remains"