Cream of Nettle and Watercress Soup is a traditional British recipe for a classic soup of young stinging nettle leaves and fresh watercress cooked in chicken stock and finished with sour cream. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Nettle and Watercress Soup.
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Ingredients:
350g fresh watercress
120g fresh stinging nettle leaves (pick the top whorls from the plant, using gloves)
1l chicken stock
1 garlic clove
250ml sour cream
salt and freshly-ground black pepper
Method:
Bring the stock to a simmer, add the leaves and simmer until tender. Set aside to cool then transfer to a blender and purée along with the garlic clove until smooth. Return to the pan and allow to heat through (but do not boil). Stir in the sour cream and blend thoroughly then season to taste.
Ladle into warmed soup bowls and, if desired, garnish with herb blossoms.
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