Hey Guys, It's Gypsy!
I hope everyone is well during these testing times...
I am trying to keep the children entertained, whilst my Hubby works from home. One of the ways in which I have chosen to do this, is foraging.
PLEASE! Be SURE! OF WHAT YOU ARE PICKING - Leave well ALONE!! IF YOU ARE NOT SURE!!
A couple of days ago the girls, 8,11 & 12& I foraged for Stingy Nettles, we filled a whole reusable, plastic shopping bag with stingy nettles.
The area we visited was deserted so we didn't have to worry about keeping our distance, from people. Once home I, washed the nettles and removed the stalks.
Nettle Tea -
take the top fresh leaf growth and steep in boiling water 3-5 minutes, then discard the leaves, add honey if desired.
Once you have stingy Nettles picked, you can freeze them, to use straight from the freezer.
Nettle soup -
A knob of butter
1 large, White onion cooked slowly in butter 8-10 mins
5 large potatoes
750 ml Chicken Stock or Vegetable stock
2 cloves of smoked garlic, flattened and diced with green centre from garlic removed.
2 cloves garlic - as above
2 mini Maggie cubes
Salt and pepper to taste
1 carrier bag or large pot of nettles, stalks removed and washed.
Cook onions in butter in pan for 8-10 mins, when ready add garlic, and cook for 4 more minutes, stirring.
Add peeled and chopped potatoes to the pan with onions and garlic add 250ml water to pan, cook for 8 mins.
Add stock 500ml, bring to boil, then simmer 15-20 mins until potatoes are soft.
Add nettle leaves for the last 3 minutes, for full colour.
Remove from heat, add to blender or use a hand blender - to puree the soup, season to taste, serve with créme fraiche and fresh wholemeal rolls.
I hope you enjoy our recipe as much as we did!
If you are wondering what it tastes like, Leek and potato soup, is the answer.