Some picture of the process - started yesterday.
Half a gallon of freshly picked nettle tips.
In the fermenting bin - lemons, tea bags and yeast added,
Frothing up nicely today.
I'll leave it in the bin until Sunday and then transfer to the demi- johns to finish fermenting out. Can't wait to try it, but I'll do my best to be patient.
I was very kindly asked for my nettle soup recipe. It is one of those things that doesn't really have a set format. Usually I collect some nettle tips - just over half one of those bag for life carriers, or about 2 litres. I sweat 2 onions and a couple of garlic cloves until they are nice and soft - add a large diced potato and cook a little bit more - then add the nettles and some good stock ( about one and a half litres - ish) salt and pepper and simmer until the potato is soft. Blitz it well with a hand blender or liquidiser. I add a glug of cream at the end and reheat. If you happen to have a couple of leeks about you, then feel free to add them in place of one of the onions. Some chopped chives sprinkled on top look nice too.
I love this soup. No-one ever believes it is made from nettles. I served this as the first course for Easter Sunday lunch and it went down a treat - seconds all round! Do try it.