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RECIPES A - D
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ASHFORD CASTLE, IRELAND
Wild Irish Nettle Soup
12 oz/350 g nettle leaves
and young, tender stems
3-4 oz/75-110 g butter
A mixture of leek, onion
and celery, roughly
chopped (about 6 oz/175
g total weight)
2.5 pints/1.5 litres chicken
stock
1.5 lb/675 g potatoes,
sliced
0.75 pint/425 ml single
cream (half and half)
Salt and freshly ground
black pepper
METHOD
Wash the nettles. Melt 3 oz/75 g of the butter in a heavy
based pan and sweat the leek, onion, celery and the nettles
for 5 to 6 minutes without browning. Add the chicken stock
and bring to the boil, then add the potatoes. Cook over a low
heat for about 40 to 50 minutes.
Liquidize the soup to a fine puree, then return it to the pan,
and add the cream. Salt and pepper to taste, reheat gently
and check the consistency. Some extra butter may be
whisked in for a richer, smoother finish. Garnish each serving
with a blanched nettle leaf.
Serves 8
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