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Deadnettle and Chilli Soup

Deadnettle and Chilli Soup is a modern African Fusion recipe for a dish of deadnettle greens cooked in vegetable-flavoured chicken stock that's thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Deadnettle and Chilli Soup.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Wild FoodChilli RecipesFusion RecipesAfrican-fusion Recipes

This is a modern recipe to make use of that common verge-side plant, the deadnettle, which is based on one of my wife's West African greens soups recipes. The addition of chillies and a few spices peps-up the flavour of the deadnettles which can be rather insipid at best. It is also best to pick the deadnettles when in flower as this is the time of maximum flavour.

Ingredients:

900g deadnettle tops (with flowers) [any of henbit deadnettle, white deadnettle and red deadnettle (or a mix) will work]
900g spinach
900ml chicken stock or vegetable stock
3 red chillies, finely chopped
1 onion, finely chopped
100g peanut butter
4 cold, cooked, sausages
3 tbsp sour cream
salt and black pepper, to taste

Method:

Wash the deadnettles then set aside to drain and chop when dry. Add a little oil or butter to a large pan and use to fry the onion and chilli until the onion is soft (about 6 minutes). Add the deadnettles and spinach to the pot then pour in the hot stock, season and allow to simmer for 4 minutes (add more stock if the mixture becomes too dry).

Set the soup aside to cool then purée in batches in a blender. Meanwhile mix the peanut better with a little of the stock to form a smooth paste. Return the soup and the peanut butter mixture to the pot and return to a boil. Chop the sausages into small rounds and add to the soup. Cook for 5 minutes to heat through then take off the heat, add the sour cream, swirl and serve immediately.