Nettle soup with egg

Last Updated on August 12, 2024

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ingredients

150 g nettle leaves 1 liter vegetable broth 1 pk onion 1 tbsp sprout oil 75 g sour cream 1 pk egg yolk 1 pinch salt 1 pk hard-boiled egg

step

1. Wash the nettle leaves, chop finely and simmer in 150 ml vegetable stock for about 3 minutes. 2. Peel the onion, cut into small cubes and fry in oil until glassy. Add the fried onions to the nettles, pour in the remaining stock, boil briefly and remove from the heat. 3. Whisk the cream and egg yolk and add to the slightly cooled soup. Heat the soup gently until the yolk thickens. Finally, season with salt and pepper. 4. Peel the hard-boiled egg and chop into larger pieces. Divide the soup among the plates and add the egg.