Brennessel Soup

Scandinavian herb soup made from boiled nettles, vegetable broth and other ingredients, blended and served with croutons.

Ingredients:

Rule for 4 servings: 220 g of dill (about 5 cm long shoots of young plants) 1.5 l of vegetable stock 4 pcs of egg 1-2 pcs garlic cloves 1 pcs onions 2 tbsp olive oil 1 handful watercress for garnish (optional) slices of rye or spelt bread for croutons or other soup topping pinch of ground nutmeg (sour cream for garnish) pepper salt

Procedure:

1. Mix the bread cut into small cubes in a bowl with olive oil, crushed garlic, salt and pepper, then put them on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for 20 minutes until nicely crispy
2. Heat the olive oil in a large pot, add the finely chopped onion and fry until golden brown
3. Pour in the stock, add a pinch of grated nutmeg and bring to the boil
4. Pour the young, finely chopped nettles into the bubbling broth, add salt and pepper and cook for 20 minutes
5. Blend the finished soup with a hand blender and serve individual portions with croutons, garnished with hard-boiled egg rings and watercress.

Recommendation:

Instead of watercress, the soup can be garnished with a sprig of the top of young nettles, the eggs can be omitted, or the croutons can be replaced with other toppings for soups. You can also flavour the soup with a spoonful of sour cream.