Nettle soup with nettle butter


    ½ tsp caraway and fennel seeds

    50g butter

    2 onions (diced)

    2 garlic cloves

    2 large potatoes (peeled and sliced)

    1 litre vegetable stock

    500g nettles (washed)

    crusty bread

    some crème fraiche (optional)

    250g butter

    300g blanched nettles

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Starter serves 4

Circus Sauce head chef Ollie Halas worked across the Cotswolds, cropping up at Bibury Court, Barnsley House and Made by Bob before running away with the circus. When he’s not stopping Bibi and Bichu from juggling the onions, he’s designing classic British menus for the tour, featuring the best Cotswold ingredients – be they farmed or foraged – and occasionally performing a puppet show from the serving hatch. When you pick your nettles, make sure they’re not from the edges of any popular dog walks! (Near a river is perfect for the young leaves.) And fear not, the sting disappears during the cooking process.

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Toast the caraway and fennel seeds in a dry pan on a low heat briefly before adding the butter, onions and the garlic, plus a pinch of salt to bring out the sweetness. Once the onions have turned opaque, add the potato and the veg stock and cook on a medium heat.


For the nettle butter, simply put the butter, garlic, nettles and seasoning in a food processor and blend until a vibrant green.
 Once the potato has cooked in the soup, add the washed nettles to the pan and blend with a stick blender or smoothie maker. Serve with warm crusty bread, crème fraîche and the nettle butter.

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