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Recipes

   Green Spring Soup

recipe image
It was a tradition in the country among locals, weekenders and untidy gardeners to eat nettle soup at least once in the spring, since as well as being good and refreshing it is supposed to cleanse the blood ready for the summer. Pick very tiny young nettle shoots and wear gloves to do it. As soon as you get them home put them in a pan and pour a kettleful of boiling water over and they will lose their sting.
Ingredients
Serves: 4

900 Gram Nettle tops, spinach, lettuce leaves, sorrel, mixed (2 lb)
25 Gram Butter or bacon fat (1 oz)
1 Bunch Spring onions, finely chopped
Salt and freshly ground pepper
3 Egg yolks
300 ml Milk ( 1/2 pint)
Method
Chop the greenery coarsely. Melt the butter or fat in a large saucepan, add the spring onions and all the chopped green-stuff and let it wilt down, turning it until it glistens.

Pour on 850 ml (1 1/2 pints) boiling water, season with salt and freshly ground pepper and simmer, uncovered (covering will spoil the colour of the herbs), for 10 minutes until tender. Allow to cool a little.

Beat the egg yolks and mix with three tablespoons of the hot but not boiling liquid. Pur�e the cooked greenery in the liquidiser and pour the resulting thin mossy green soup back into the pan together with the milk. Heat through but do not boil. Away from the heat stir in the egg-yolk mixture and serve.



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