This recipe uses Nettle and Wild Garlic, but it’s a great way to use up any greens you have. Bar the onion/carrot you can freestyle this to use up whatever you’ve got.
Wear gloves if you’re using nettles!! If you don’t have potatoes, use rice or stale bread to thicken.
Ingredients:
- 1 white onion, diced
- 1 large carrot, diced
- 1 stick celery, diced
- 2 bay leaves
- A knob of butter
- 2 large white potatoes, diced (no need to peel)
- A large bowlful of mixed greens – use what you’ve got!
- Examples: Nettles, Hogweed, Wild garlic, Three-cornered leek, broccoli, kale, spinach
- 1 litre vegetable or chicken stock (from cubes, pots or homemade)
- Salt, black pepper, and lemon juice (to taste)
- Optional toppings: crème fraîche, grated sharp cheddar, or crumbled blue cheese
Click here to see our Nettle foraging guide
Click here to see our Wild Garlic foraging guide
Click here to see our Hogweed foraging guide
Method:
- Dice onion, carrot and celery.
- Sweat in a knob of butter in a large pan with two bay leaves
- Once soft add the potatoes,
- Then add any greens you have – this has Nettles, Hogweed, Wild Garlic, Three Cornered Leek and broccoli, but add whatever you’ve got. Fill the pot if you can
- Pour over 1 litre of boiling stock
- Bring to the boil and then simmer with the lid on until the potatoes are soft
- Fish the bay leaves out, taste and season with salt, pepper and lemon juice to your liking
- Leave it to cool a little, then blend with a stick or in a jug – I like mine super smooth, but whatever goes for you
- Serve with creme fraiche, sharp cheddar or blue cheese if you like (they go very well).
For more fabulous wild food recipes click here.
