Nettle soup with egg halves
The first greens of spring: a smooth soup of young stinging nettles, topped with boiled egg halves and served with crispbread and cheese. Out of season, make it with frozen leaf spinach instead.
- 35 minTime
- 30 minHands-on
- 4Portions
- ≈ 21 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 2 lStinging nettles, young tops, loosely packed
- 1Yellow onion, finely chopped
- 2 tbspButter, for the soup
- 2 tbspPlain flour
- ≈ 1 lWater
- 2 cubesVegetable stock
- 1 dlDouble cream
- to tasteSalt
- to tasteBlack pepper, white pepper is traditional
- 4Eggs
On the side
- 8Crispbread
- 2 tbspButter, for the crispbread
- 100 gHard cheese, sliced
Method
- Put the eggs in a saucepan, cover with cold water and bring to the boil.
- Boil the eggs for 8 minutes, then cool them under cold running water.
- Rinse the nettles well in cold water – wear gloves – and pick off any tough stalks.
- Gently fry the onion in the butter in a saucepan for about 3 minutes until soft, without letting it colour. Sprinkle over the flour and stir.
- Add the water a little at a time, stirring, crumble in the stock cubes and bring to the boil.
- Add the nettles and simmer the soup for 5 minutes, until the nettles are soft.
- Butter the crispbread and top with the cheese.
- Blend the soup until smooth with a stick blender. Stir in the cream, bring back to the boil and season with salt and pepper.
- Peel and halve the eggs. Serve the soup with the egg halves on top and the crispbread on the side.
The cost is estimated from Swedish grocery prices.
