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Cornish Recipes






Nettle Soup



  • 2 lbs young Nettles

  • 1 1/4 lbs Spinach

  • 1 1/2 pints of good Stock

  • Cold Milk

  • 4 cold cooked Sausages

  • 3 tbsps Sour Cream

  • 3 tbsps flour

  • Seasoning





Gather the tips of young stinging nettles, wearing gloves. (No kidding!)

Wash and blanch the nettles. Wash the spinach. Boil the stock and pour this over the nettles and the spinach. Season and simmer for about three quarters of an hour, adding further stock if required. Pass the liquid through a sieve, then add the flour blended to a cream with a little cold milk. Boil up to thicken, add the sausages chopped up into small rounds and, just before serving, the sour cream





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