Ingredients
- 1-1/3 cups bottom ¼ of asparagus tips chopped
2 sticks of celery chopped
2 leeks (green part only) washed and sliced
1/4 cup celeriac peeled and diced
3 cloves of garlic finely chopped
1/4 cup nettles (wear kitchen gloves) washed
2 cups of vegetable stock
Description
From Saffron Inn In Truro Cornwall
Spark Recipes
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