Wednesday, July 8, 2009

Thick soup with young nettles

  • 500g. young nettles (top parts)
  • 40g. oil
  • 30g. flour
  • 1-2 cloves of garlic
  • 1/2l. milk
  • 1/2l. warm water
  • 1 egg
  • 1dl. sour cream
  • salt and pepper
Clean young nettles, wash and cook in slightly salted water. Drain, rise, drain again and then chop or pass through a sieve. Heat oil, add flour, fry it a little until slightly brown, add snipped garlic, pour in cold and then warm water, add nettles, milk, salt and pepper, then simmer for another 10 minutes. Beat egg yolk with sour cream, add to the soup stirring it all the time just before serving.

Thick soups with spinach, Swiss chard or sorrel can be prepared in the same way.

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