Using the nettles from my garden, I have been making huge saucepans of bright green, iron and vitamin rich soup to build everyone up after winter.
Spring Tonic Soup – serves 6
- 2 chopped onions
- 6 cloves of garlic
- 1/4 small red chilli, chopped small (remove the seeds for a milder taste)
- ½ carrier bag of fresh greens (some combination of spinach, chard, nettle tips, dandelion leaves, and sorrel)
- fromage frais
- 1 desert spoon of chopped chives
- 1 teaspoon of marigold boullion
- salt and pepper
Gently fry the onions in a pan until they begin to brown and become caramelised (giving a wonderfully sweet aroma).
Then, still whilst heating, add the garlic and chilli, before adding a litre of boiling water, with salt, pepper, and the boullion.
Allow this to begin simmering, then add the greens, and continue simmering for a further 30 minutes.
This soup is then, after being liquidised, ready to serve hot or pour into containers for freezing.
Serve with formage frais and chives.