Make the foraged ‘spring in your step soup’ featured in Escape to the Farm with Kate Humble.
A pair of scissors and some washing up gloves are handy tools for collecting nettles. Try to spread out your picking, rather than concentrating in one small area. When picking nettles for this soup, select the young, fresher leaves from the tops of the stem. As a guide when picking, the amount required for this recipe would fill a couple of coffee mugs when packed down. Or about a third of a carrier bag.
Suitable for freezing.
Some hard cheeses such as certain parmesans are not suitable for vegetarians. So check before you buy, if you’re catering for vegetarians.
Serve warm garnished with croutons and grated cheese.
Join a foraging course with Liz at Humble by Nature
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