Nettle Soup & Soda Bread


A spring recipe. Choose young and tender nettles from an unpolluted patch by Wendy Gudgeon


Ingredients (serves 6)


1 kg nettles 50g butter 1 kg potatoes, peeled and diced 1 ltr chicken stock salt and pepper cream and chervil to taste


• Wash and blanch the nettles. Strain and press out excess water through a sieve. •


• Add a little cream, salt and freshly milled black pepper to taste. •


For the Soda Bread


450g plain flour 25g margarine 2 level tspn baking powder 1 tspn salt


275 ml milk (approx) • •


Sieve the dry ingredients into a basin. Rub in the margarine and enough milk to make a soft dough. Knead quickly and lightly – shape into 2 round loaves.


Place on a floured oven tray and bake in a hot oven Gas 6/200C for about 30 minutes until well risen, lightly browned and firm in the centre.


• Cool on a wire rack. Wendy Gudgeon Tel: 01786 824 487 70


wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


• Add the stock and peeled, diced potatoes. Bring to the boil and simmer for 20 minutes. •


Remove the stalks and saute the leaves in the butter in a large saucepan. Remove from the heat. Whizz in a food processor and return to the saucepan. Serve hot with a swirl of cream and freshly chopped chervil as garnish with soda bread.


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