More commonly associated with stings and childhood tears, nettles are in fact a hugely underrated ingredient. This traditional nettle soup recipe from Richard Corrigan includes thinly sliced scallops (lightly cured by salt and gently cooked by the soup below) and horseradish crème fraîche - a refreshing combination for a warm day.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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Add the water to a pan with a pinch of salt and bring to the boil. Meanwhile, heat the butter in a separate pan, add the onions and garlic and cook until soft
25g of butter
1 large onion, chopped
4 garlic cloves, chopped
Add the nettles to the boiling water and blanch for approximately 30 seconds. Use a slotted spoon to lift the nettles out of the water and add to the pan with the onions and garlic, then pour in 500ml of the nettle cooking water and remove from the heat
500g of nettles, young
Pour into a blender and blitz until vivid green but still slightly lumpy, adding a splash more nettle cooking water if needed
Season to taste and set over a low heat to warm through. In a bowl, stir together the horseradish and crème fraîche and add salt and lemon juice to taste. Set aside until needed
250g of crème fraîche
100g of fresh horseradish, finely grated
lemon juice to taste
Thinly slice the scallops using a very sharp knife. Divide the soup between bowls and lay a ring of the raw scallops on the surface, sprinkling over salt and pepper. Add a spoonful of the horseradish crème fraîche in the middle of the scallops and serve immediately
8 scallops, corals removed
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