Our nettle workshop at Kentish Town City Farm on Sunday was a great success, with about thirty participants.
After an introduction to nettles from myself and resident City Farm foraging expert Chris Heath, we set off to collect nettles from around the farm. Chris urged people to master the technique of picking them without using gloves!
I had prepared some potatoes and brought my liquidiser. Everyone gathered round as I prepared soup, which we ate with homemade
bread and farmers market butter. Delicious!
Cook up a few potatoes, about one small one per person.
Collect a good amount of nettle tops, about four handfulls per person. The top four leaves are the most succulent.
Rinse off the nettles and saute in a small amount of butter. Add some
vegetable stock and simmer until tender.
Combine potatoes and nettles and liqidize. Season to taste. You can make a smoother soup by stiring in some cream. Simple!