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Nettle Soup

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  • 28-05-2010 3:28am
    #1
    Registered Users Posts: 2,587 ✭✭✭


    Does anyone here make it?


Comments

  • Closed Accounts Posts: 43,045 ✭✭✭✭Nevyn


    I have, just make sure you get the very tender tips of the nettles which don't have any spines.


  • Registered Users Posts: 17,050 ✭✭✭✭the beer revolu


    +1 on the tender tips.
    Use good chicken stock.

    I use a little potato, onion, leek, celery, lots of nettles and a good amount of chives.
    A dollop of natural yoghurt is good to serve.


  • Registered Users Posts: 2,361 ✭✭✭Itsdacraic


    Is it gone a little late for picking nettles? Or do you just have to search a bit harder to find young ones?


  • Registered Users Posts: 17,050 ✭✭✭✭the beer revolu


    April - May is the season really.
    But I reckon you could still find young ones alright.


  • Registered Users Posts: 2,587 ✭✭✭Bob Z


    Do have to use young ones? Would old ones taste really bad?


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  • Registered Users Posts: 4,057 ✭✭✭Sapsorrow


    Yep I make it fairly regularly, you could probably find young enough shoots if you tried, but definately steer clear of any that have gone to flower/seed they would be too tough and fibrous by now. Gotta have freshly grated nutmeg in it though!


  • Closed Accounts Posts: 10,271 ✭✭✭✭johngalway


    Bob Z wrote: »
    Do have to use young ones? Would old ones taste really bad?

    I was told that auld ones will leave you sitting on the loo for quite a while.


  • Closed Accounts Posts: 43,045 ✭✭✭✭Nevyn


    Bob Z wrote: »
    Do have to use young ones? Would old ones taste really bad?

    The older ones have the spines and the 'stinging' chemical in them the newer tender leaves don't.


  • Registered Users Posts: 11,461 ✭✭✭✭duploelabs


    Thaedydal wrote: »
    The older ones have the spines and the 'stinging' chemical in them the newer tender leaves don't.
    makes no difference, the heat kills the spines and the sting


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