Spring foraging

About this time last year I wrote a post about wild garlic pesto, a wonderful and cheap way to liven up pasta. I’ve just made three jars for this year from a patch of ramsons I came across whilst on holiday in Anglesey – it made for a nice finale to the trip to go for a short stroll on the final morning to pick the leaves and to make up the pesto when I got home. Now to let the flavours mature a bit before sampling the result!

Meanwhile, the general busyness of life has got in the way of my writing a post about another foraged delicacy which I made for Easter Sunday — nettle soup. I used the River Cottage’s recipe as the basis for my soup, adding a bit of celery to make up for not having a great vegetable stock and just the tiniest amount of chilli powder and nutmeg for seasoning.

Before I made the soup my mum chided that it was going to be like Stone Soup. This was a reference to a story we had as children in I think a ladybird book. In any case, as my memory goes, it’s about a vagrant who meets an old lady in the countryside and offers her to cook her his magic ‘stone soup’ if she gives him a place to sleep for the night. All he needs, he says, is a pan of water and his stone. She agrees, and they go back to her house. He begins to prepare the soup with the stone and the water, then says ‘of course, it would be better if we had a little onion’ and the woman brings him some onion. Then he says ‘it’s even better with some bacon’, and so on. In this way, he tricks the woman into producing all manner of ingredients for his ‘stone soup’. So, Mum was suggesting that the soup would only taste of the other ingredients; she agreed upon tasting it that this was unfair on the nettles. Not only do they produce the most marvellous green colour (see picture), they do have a subtle and quite distinctive flavour.

The River Cottage recipe tells you to top the soup with creme fraiche, olive oil and Tabasco. ‘So that people think they’re being stung!’ said Dad. Hugh Fearnley-Whittingstall doesn’t say as much but it is indeed like getting a little sting when you hit a drop of Tabasco in a spoonful of soup, making the hot pepper sauce a fun as well tasty and pretty addition.

It’s a pretty labour-intensive soup to make — you have to go out armed with rubber gloves, reach beyond the dog pee risk zone in the nettle patch and then wash the nettle tops carefully — but it’s certainly worth making once in a while.

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One thought on “Spring foraging

  1. Pingback: Friendly foraging | Will Turnstone

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