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Nettle soup
Fruit and vegetables
100g/3½oz
leek
(about ½
leek
), finely sliced
150g/5½oz
potato
(about 1 small
potato
), peeled and finely sliced
100g/3½oz
new potatoes
(tiny Jersey Royal ‘mids’ are ideal)
1 dried black
lime
1
lime
, zest and juice only
500g/1lb 2oz
nettles
, picked from their stems and washed, a few tiny ones reserved for garnish
wild garlic
or wild three-cornered leek flowers
Cooking ingredients
1 litre/1¾ pint good-quality flavoured
stock
(chicken, vegetable or mussel)
salt
, to taste
Dairy, eggs and chilled
100g/3½oz unsalted
butter
100g/3½oz
crème fraîche
or thick yoghurt
Meat, fish and poultry
500g/1lb 2oz
mussels
, washed and beards removed
Other
splash
white wine
Back to recipe
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