One of my earliest memories of visiting my parents-in-law’s house when I first met my OH, was walking through their woodland, a stream running through the trees, with the light flickering on the woodland floor, and the incredible scent of wild garlic in the air. It was the first time I had ever come across it and it something I look forward to every Spring.
There is something incredibly satisfying about foraging and making something delicious that hasn’t involved a trip to the shops. The only cost – unless you grow your own – is some additional base vegetables; potato, onion and celery plus a pint of vegetable stock.
You only need the leaves of the wild garlic and you must only take the tops of the nettles; you can only do this when the nettles are young, otherwise they become tough.
Yesterday, I went to see my in-laws and we went into the woods with Grandpa and foraged wild garlic. This morning, I went foraging in our woods for nettles, which we’re not short of here! I filled a cardboard tray (recycled from my HelloFresh delivery) with lots of nettle leaves.
TOP TIP: Don’t forget your gloves when you go off to pick your nettles!
Below you will find a recipe I put together for Wild Garlic and Nettle Soup, I hope you enjoy!
Recipe: Wild Garlic and nettle Soup
- 1 large bunch of nettles
- 1 large bunch of wild garlic
- 2 medium sized potatoes, diced
- 2 medium onions, chopped
- 1 celery stick, chopped into small pieces
- 1 pint vegetable stock
- A knob of butter
- Salt and pepper
- Wash the nettles in a sink full of cold water and a large tablespoon of salt. Wearing rubber gloves add your nettles and wash thoroughly, drain and pat dry with a clean towel.
- Separately wash and thinly slice the wild garlic leaves.
- Melt the butter in a saucepan over a medium temperature and add the onions, cook gently until soft then add the potato and celery, cook until tender.
- Melt the butter in a saucepan over a medium temperature and add the onions, cook gently until soft then add the potato and celery.
- Cook for a further 5 minutes, then pour in the stock.
- Reduce the heat, cover and simmer for 20 minutes, or until the potato is tender. Add a splash of water if it needs it.
- Add the nettles and wild garlic and let this cook for a further 15 minutes
- Bring to the boil then reduce the heat and simmer for about 15-20 minutes.
- Pour into a blender and blend away.
- Season to taste with salt and pepper.
- Serve garnished with cream and heads of wild garlic and accompanied some nice crusty bread.