Nettle Soup with a Poached Egg
Nettles have been known to detoxify the body, regulate hormones, act as an anti-inflammatory, and help with circulation and allergies so this is a great option for when the immune system is feeling weak. Read our ingredient edit, linked below, for insights on nettles from the garden team and the chefs.
Serves 4
Prep time: 20 MINS
INGREDIENTS
1 onion
4 sticks of celery
1 head of fennel
1 potato
4 cloves of garlic
500g nettles, picked and washed
500g spinach, picked and wash
4 whole eggs
A splash of white wine vinegar
Roughly chop all the vegetables and sweat together over a medium heat in a lidded pot or around 5 minutes.
As they start to cook cover them with water and allow the pot to come up to a simmer.
While This is happening, it is important to blanch the nettles, otherwise it the soup can end up a swampish colour rather than the vibrant green that catches the eye.
To this end, bring another pot of water to the boil and cook the nettles or 30 seconds.
Drain the nettles and refresh in iced water to halt the cooking process.
Once the vegetables are cooked through, stir through the spinach and nettle, season and blend until silken. Pass the soup through a fine mesh sieve and set aside.
Bring a small pot of water with a splash of white wine vinegar to a simmer.
Gently crack each egg into a cup and tip into the water.
Allow the eggs to cook for three minutes, then gently lift them out of the water and let them drain on a piece of kitchen paper.
To serve, ladle a portion of soup into the waiting bowls, float a poached egg in the center. Dress with a smattering of olive oil and a crack of pepper.
More Notes on Nettles
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