Nettle soup with scallops and horseradish

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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.

First published in 2015




Nettle soup

Horseradish crème fraîche

To serve


  • Blender


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
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
Thinly slice the scallops into rounds 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 to season. Place a spoonful of the horseradish crème fraîche in the middle of the scallops, grate over a little horseradish and drizzle with oil. Serve immediately
First published in 2015

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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