By Davie Sharp
Continuation from June issue.
Wild garlic and nettle soup
(Often known as the soup of twos)
1. Wearing gloves pull two good handfuls of garlic and stinging nettles and wash thoroughly under cold running water and chop. The nettle loses its sting when cooked.
2. 1 large onion, diced, and an equal sized potato, diced (if the potato skin is free from damage use unpeeled)
3. 1pt of good chicken stock
4. 1pt of full cream milk
5. 1tbs lump of butter
6. 1tbs oil.
1. Heat butter and oil and fry onion and the blanched stems of the garlic until the onion is opaque.
2. Add potatoes, chicken stock and chopped garlic and nettles. Bring to the boil then simmer for about 15 mins.
3. Add the milk and cook on until the potatoes and the garlic and nettles are tender ensuring the full cream milk does not singe.
4. Mash or blend the mixture until it is smooth and creamy, season with sea salt and pepper.
NB. In Europe it is often served with crusty bread and cheese.