Danny Jimminson’s Nettle Soup with Chive Chantilly

Published June 13, 2012

By Danny Jimminson, head chef and owner of the Hammer & Pincers, Wymeswold, Leicestershire…

Stinging nettles tend to make an appearance on our menus right now. They are one of those ingredients that will always get people talking: nettles have a deliciously mild citrus flavour that marries very well with peas. The peas add body to nettle soup and help keep the colour nice and bright.

So where do you look for good nettles? Well, it’s easier to say where not too look! They are everywhere, just find a good crop, wear rubber gloves and pick away. Only take the leaf, not the stalk, and wash before use. Don’t worry about the sting, the acid is neutralised during cooking.

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Nettle soup

Serves 4

* 500g frozen peas
* 200g picked nettle leaves
* 1 medium white onion
* 1 clove garlic, crushed
* 1 ltr vegetable or chicken stock

1 Slice the onion and cook in butter with the crushed garlic.

2 Once the onion is soft, add the water and stock cube and bring to a rapid boil.  Add the peas and nettles to the stock and cook for just five minutes, with a lid on.

3 Blend in a bar blender till smooth, now pass through a fine sieve, adjust the seasoning and serve with the Chantilly  (see below).

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Chive Chantilly

Serves 4

* Half a bunch chives, finely chopped
* 50g finely grated Parmesan
* 1 medium white onion
* 100ml double or whipping cream

1 Whip the cream to soft peaks and fold the chives and parmesan through the mix. Refrigerate before serving.

Danny Jimminson

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Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.