Thick soups made of green leafy plants, with added cream and eggs make for a rich and nutritious meal. Particularly in the spring when they can be prepared with self-grown plants. In this recipe young nettle was used.
500 g (17.6 oz) fresh young nettle
3 tablespoons oil
1 mid size onion
30 g (1 oz) all purpose flour
2 cloves garlic
200 ml (6.76 fl oz) sour cream
2 hard boiled eggs
cubed toasted bread
Use gloves and carefully clean, wash and strain the nettles which you previously cooked in mildly salted water. Strain and chop on a board.
Sauté minced onion in a wide and deep dish on some heated oil. Add flour, mix and sauté until it turns light brown. Add nettle and pour enough water to cover the nettles. Cook on slow fire for about 10 minutes. Add salt and pepper. Blend the nettles to get nice and thick soup.
Separately mix yolks with sour cream and chopped garlic. Add some soup from the dish, mix it all together and add mixture to the soup. Boil briefly. If the soup is too thick, you can dilute it with small amount of water.
Distribute the soup onto plates and add chopped boiled eggs. Separately serve slices or cubes of bread toasted on some butter.