The Bishops’ Kitchen – June 21

NETTLE SOUP

150g tender nettle tops, 35g knob butter, 1 onion peeled & chopped, 1 large leek trimmed & finely sliced, 2 celery sticks chopped, 1 clove garlic peeled & chopped, 2tbsp basmati rice, 1 litre vegetable stock, seasoning, 6 heaped tbsp. thick plain yoghurt and a bunch of chives to finish.

Method:

Pick over the nettles wash them thoroughly & discard the tougher stalks. Melt the butter in a large pan. Add onion, leek celery & garlic cover & sweat gently for 10 mins stirring them a few times until soft but not brown. Add the rice & stock & cook bring to a simmer & cook for 10 mins. Add the nettles & simmer for 5 mins until the rice & nettles are tender. Season with plenty salt & pepper. Puree the soup in a blender & check seasoning. Serve in warmed bowls topping with a large dollop of yogurt & a large sprinkling of snipped chives.

NETTLE & BLUE CHEESE RAREBIT

1 tbsp olive oil 200g nettle leaves, washed boiled & drained 200ml tub crème fraiche 1 tsp wholegrain mustard 140 creamy blue cheese such as blue vinny 4 thick slices sourdough bread seasoning.

Method:

Heat the olive oil in a frying pan. Add the nettles & cook for 1 minute until wilted. Allow to cool for I minute then roughly chop. Place in a bowl with the crème fraiche, mustard, half the blue cheese & seasoning, taste & set aside. Lightly toast the bread on both sides, divide the cheese mix between the slices of toast then pile on remaining cheese & grill until golden & bubbling serve immediately.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Nettle – Urtica dioica,

Nettles have a rich, earthy, spinach-like flavour with a slight tang. Nettle leaves must first be cooked or steamed to destroy the hairs on them, which contain a number of irritating chemicals.