Recipes

Nettle and wild garlic soup with whipped crème fraîche

This nettle and wild garlic soup is one of those quietly brilliant seasonal dishes we come back to every spring. Nettles are often underrated and underestimated, but when treated properly they give a beautifully clean, earthy flavour and the most vibrant green colour. Paired with wild garlic and finished with whipped crème fraîche and pickled wild garlic stems, this soup is light, elegant and full of freshness. It’s a fantastic starter for spring events, tastings, or lighter menus. Simple and seasonal.

This recipe is inspired by Ben Mervis’ Nettle Soup recipe, from his cookbook The Great British Cook Book.

Serves

4 as a starter (easily scalable for events)

Ingredients

For the soup

• 1 tbsp extra virgin olive oil

• 1 white onion, roughly diced

• 2 garlic cloves, peeled

• 1 medium potato (about 180–200g), peeled and diced

• 100g young nettle leaves*

• 100g wild garlic leaves

• 100ml double cream

• 250ml water (or light vegetable stock)

• Fine sea salt, to taste

For the whipped crème fraîche

• 2 tbsp crème fraîche

• A lemon or lime zest

To finish

• Pickled wild garlic stems (optional but recommended)

*If you don’t know how to forage nettles safely, buy them from a trusted supplier and never handle raw nettles with bare hands.

Method

1. Blanch the nettles

   Bring a large pan of water to the boil. Add a pinch of salt.
   Using gloves or tongs, blanch the nettle leaves for 30 seconds, then immediately transfer them to iced water. This stops oxidation and locks in that vibrant green colour.
   Once cold, drain well and gently squeeze out excess water.

2. Blanch the wild garlic

   Using the same method, blanch the wild garlic leaves for 30 seconds, then cool in iced water. Drain and squeeze out excess moisture.

3. Build the soup base

   Heat the olive oil in a saucepan over a medium–high heat.
   Add the diced onion and garlic cloves with a pinch of sea salt. Cook until soft with a little colour.
   Add the diced potato and continue cooking for a few minutes.

4. Simmer

   Add the blanched nettles and wild garlic to the pan, followed by the double cream and water.
   Bring gently to a simmer and cook until the potatoes are completely soft. Avoid reducing too much, only cook until the potatoes are done.

5. Blend

   Once the potatoes are cooked, blend until smooth using a hand blender or tabletop blender.
   If you prefer an ultra-smooth finish for events, pass the soup through a sieve — but we like it just as it is.
   Season to taste.

6. Whip the crème fraîche

   In a small bowl, add the crème fraîche and a squeeze of lemon or lime juice. Whisk until light and airy.

7. Serve

   Serve the soup warm (not piping hot), topped with a spoon of whipped crème fraîche and a few pickled wild garlic stems.

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