Ingredients

  • 150 g young nettles
  • 30 g Kerrygold Pure Irish Salted Butter
  • 1 onion, finely chopped
  • 20 g flour
  • 550-650 ml chicken stock
  • ground nutmeg
  • 1/8 l cream
  • some pumpkin seed oil
  • one handful of toasted pumpkin seeds

Directions

 
  1. Wash the nettles and chop them finely.
  2. Melt the Kerrygold Butter in a saucepan, add the onion and nettles and sauté gently for approx. 5 to 10 minutes.
  3. Stir in the flour and add the stock. Bring to the boil and simmer on low heat for approx. 15 minutes.
  4. Season with salt, pepper and a pinch of nutmeg. Just before serving stir in the cream.
  5. To garnish add a little bit of pumpkin seed oil to the surface of the soup and sprinkle over some toasted pumpkin seeds.
Tip: Nettles are available at any well stocked weekly farmers' market.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Baking

Kerrygold Christmas Cookies

These can be packed in cellophane bags and tied with ribbons to be given as a ni...

Serves Makes 15-20 cookies
Baking

Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 20-24 squares
Baking

Lemon Drizzle Squares

Tried, tested and perfected, this recipe is in the oven in five minutes flat. Ju...

Serves 24 squares
Baking

Blueberry Muffins

The classic muffin. Breakfast fit for a king or a well-deserved treat at the end...

Serves 12 - 14 Muffins
Desserts

Mixed Berry Crumble

Ideal for the predictably unpredictable Irish weather, this is a dessert for all...

Serves 4 - 6
Main courses

Kerrygold Cheddar, Bacon, and Green Onion Waffles

There's nothing like a perfectly cooked waffle to start or finish the day off ri...

Baking

Ghost Cupcakes

Simply delicious and creative. The perfect treat for your family this Halloween...

Serves 8 cupcakes