NETTLE SOUP WITH WILD GARLIC AND HAZELNUT PESTO

Written By Etta Leggate

This is best made at this time of year when the nettles are just coming up and are still tender. Wild garlic grows in damp and shaded areas, you’ll usually be able to smell it - it is my absolute favourite (only!) foraged ingredient that I look for every year at this time. The pesto is great in pasta and loosed up with more oil for a beautiful dressing and will keep well in your fridge for a couple of weeks.

INGREDIENTS

Soup:

25g butter

1 diced onion

1 chopped carrot

2 sticks chopped celery

1 chopped potato

1ltr chicken stock

I large colander washed nettle leaves

Pesto:

1 large bunch washed wild garlic leaves

2 handfuls of skin on hazelnuts

200ml of extra virgin olive oil (you may need a little more/less depending how runny you like your pesto)

Salt and pepper to taste

METHOD

For the soup:

  1. Sweat the onion, carrot and celery in the butter until soft and translucent

  2. Add the stock and the potato and simmer until the potatoes are soft (around 10 mins)

  3. Add the nettle leaves and simmer for 3-5mins until the leaves have all wilted down

  4. Leave for 5-10 mins before blending

  5. Check for seasoning and leave to stand while you make your pesto

For the pesto:

  1. Toast the hazelnuts for 5-10 mins in a hot oven (170 degrees or thereabouts) until they are looking golden.

  2. Place the toasted nuts onto a clean tea towel and rub the skins off with the towel.

  3. Add the wild garlic, hazelnuts, and olive oil to a blender and pulse until all the ingredients have come together, but you still have some texture. You made need some more oil to loosen it up a bit. Check for seasoning, you’ll need more salt than normal, as there is no Parmesan in this recipe.

Serve the soup with a dollop of pesto in the middle, and if you have any in the fridge, a swirl of double cream.

Etta Leggate
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