Читать книгу Home Cooking - Rachel Allen - Страница 73

This is a tasty and highly nutritious soup that freezes very well. Feel free to substitute the nettles with other greens such as spinach, watercress or sorrel. For the best flavour, pick young new nettles that haven’t been sprayed. Don’t forget to wear gloves while picking and chopping! The sting goes out of the nettles as soon as they hit the hot stock. Like all green soups, this should not be left to simmer for a long time or it will lose its fresh green colour and flavour.

25g (1oz) butter or 2 tbsp olive oil

110g (4oz) peeled and chopped onions

150g (5oz) peeled and chopped potatoes

Sea salt and freshly ground black pepper

600ml (1 pint) chicken or vegetable stock (see page 326)

600ml (1 pint) milk

350g (12oz) nettles, destalked and chopped