nettle & potato soup

A couple of weeks ago I made the Friday Soup at Haarlem Artspace where I have a studio. We take turns providing a nourishing lunch for one another in our communal kitchen. I've long held the ambition to cook with the seasons, or at least understand what food the hedgerow can provide throughout the year. So in early March, with the nettles beginning to show their faces I made this soup.

Today, I gathered nettles in an altogether different world. I walked past a couple wearing face masks and felt wary, a heightened need for distance and also to smile, to reassure. It felt good to stride out above the town and quietly sing to the nettles, wild garlic and cleavers as I picked them. The wind cold, the sun warm, an abundance of young plants doing their thing, COVID-19 forgotten for a moment.

Nettle and Potato Soup

Two handfuls of nettle tops, rinsed

One large onion, chopped

Two medium potatoes, peeled and diced

One garlic clove, crushed. I also added wild garlic.

1.5 pints veg stock

Olive oil

Salt and pepper

Fry onion and garlic in olive oil until soft. Add nettles, potato and stock, simmer until potatoes are cooked, blend and season.

Cleaver Tea

Pick a generous handful of cleavers, rinse, place in a teapot, pour over boiling water and allow to infuse for five minutes. A friend who drank this said it reminded her of childhood.

Cleavers

Wild garlic

Nettle tops

  Nettles, cleavers & wild garlic