Cream of Nettle and Bear Garlic Soup is a traditional British recipe for a classic vegetarian soup of young stinging nettle leaves and fresh ramsons (wild or bear garlic) cooked in vegetables stock and finished with sour cream and pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Nettle and Bear Garlic Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Two delights of early spring are nettle tops and bear or wild garlic. Here they are combined in a healthy and delicious soup recipe.
Ingredients:
1l vegetable stock
350g wild garlic (ramson) leaves (take only 1 leaf per plant to keep it alive)
2 garlic clove
1 small leek, sliced
1.8kg stinging nettle leaves (pick the top whorls as these are the tenderest parts)
250ml sour cream
50g pastina (small pasta shapes)
1l water
a pinch each of freshly-ground black pepper, tarragon, rosemary, thyme and oregano
Method:
Bring the vegetable stock to a simmer then add the nettle leaves, wild garlic leaves, garlic and small leek. Return to a simmer and cook for about 10 minutes. Set aside to cool then process in a blender until smooth. Add the sour cream and blend until thoroughly combined.
Return to the pan and re-heat (do not boil). When the soup is hot add the black pepper and herbs. In the meantime, cook the pastina in boiling water until just al dente. Drain and add to the soup then stir thoroughly to combine.
