NETTLE SOUP WITH SORREL & PENNYWORT DRESSING
NETTLE SOUP
INGREDIENTS
Serves 4
1 tbsp oil for frying
1 onion, peeled and sliced
2 celery stems, chopped (optional)
2 medium potatoes, scrubbed and finely chopped
500ml Trewithen Dairy milk
500ml hot vegetable stock
250g nettle tops, washed
METHOD
Heat the oil in a large saucepan and when hot add the onion. Low the heat and allow to sweet with the lid on for 5 minutes. Stir in the celery (if using) and sweat for a further 5 minutes. next, add the potatoes, milk and stock, bring to the boil and simmer for 10 minutes or until the potatoes are soft. Carefully add the nettle tops – either with gloves or two wooden spoons – and cook for a further 10 minutes. Blend in a food processor and serve in bowls with a swirl of sorrel and yoghurt dressing.
Sorrel and Pennywort Dressing
INGREDIENTS
Serves 4
25 g sorrel leaves and stalks
3-5 small pennywort leaves and stalks (optional)
25 g three cornered leek, or 1 clove of garlic
250g creamy, Trewithen Dairy Yoghurt
15 ml extra virgin oil
Sea salt and black pepper to taste
METHOD
Carefully wash the sorrel and pennyworts and pat dry. Place all the ingredients in a food blender and blend. Adjust the flavour and salt and pepper if required. Serve as a salad dressing or swirl in the top of nettle soup.
