- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 280 g young stinging nettle leaves, (tips of the plants only)
- 115 g spinach leaves
- 40 g unsalted butter
- 150 g shallots, roughly chopped
- 1 clove garlic, crushed
- 1.2 litres fresh vegetable or chicken stock
- 150 ml double cream, plus extra to garnish
- lemon juice, to taste
- black pepper
- chopped chives, to garnish
For the Yarg turnovers:
- 115 g cornish yarg cheese, finely diced
- 25 g cream cheese
- 2 egg whites, lightly beaten
- 10 discs of ready-rolled puff pastry, each 7.5-10cm across
- poppy seeds, for sprinkling
1. Preheat the oven to 180ºC/gas 4.
2. First prepare the turnovers. Mix together the Yarg and cream cheese.
3. Brush a little egg white around the edge of a pastry disc. Place a teaspoon of the Yarg mixture in the centre of the disc. Fold over the pastry and seal well. Place the turnover on a greased baking sheet.
4. Repeat the process making 10 turnovers in all. Brush the turnovers with egg white, sprinkle with blue poppy seeds and bake for 10 minutes until golden.
5. Meanwhile, wash the nettles in plenty of cold water and drain well. Repeat with the spinach.
6. Melt the butter in a large saucepan and add the shallots and garlic. Fry gently for 5 minutes until softened, without browning.
7. Add the nettles and spinach and cook for 3-4 minutes until wilted.
8. Meanwhile, in a separate saucepan heat the stock until hot.
9. Add the hot stock to the nettles and bring to the boil. Reduce the heat and simmer gently for 12-15 minutes.
10. Blend the soup until smooth using a hand blender or a jug blender. Strain into a clean saucepan.
11. Stir in the cream and season with lemon juice, salt and freshly ground pepper.
12. Reheat gently without allowing it to boil. Serve garnished with double cream and chives.
13. Serve the nettle soup with the freshly baked Yarg turnovers.
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