Thursday, 5 January 2012
Nettle and pea soup
I came up with this recipe to use up the nettle leaves I picked in October during the mild autumn that saw many plants putting on a late spurt of growth. The leaves were steamed and then frozen. The peas were picked and frozen at the end of the summer. I used pheasant stock though chicken or vegetable stock would have been just as good.
So, to the stock add peas and nettle leaves, chopped leek and chopped onion or shallots, some herbs to taste, a couple of cloves of garlic, a splash of worcester sauce and a spoonful of marmite. Bring to the boil and simmer for about 20-25 minutes. Blend it before serving.