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Pettite Two a Pret

Nettle Soup

Written by

Petya Petrova

·

Hello Everyone,

Although, the weather just got better from constant cold and rain, it is feeling like a spring with all the blooming irises/crocuses. And during spring we usually make a nettle soup, or at least my mum. She is visiting me at the moment and when I left her the other day alone to walk around in one of the local parks, she found fresh nettle 🙂 And guess what she come home with a small bag of nettle 🙂

At first, I wasn’t sure if is safe to cook it but we did and we survived so here is a tasty and nutritionist meal. I dont know if I would recommend to just go to the park and collect some but if you trust the environment where you leave try it. You can replace the nettle with spinach but the taste will be slightly different.

Nettle is a plant quite simple and very nutritious especially for the iron content Usually you can see it in the forest type of park or big fields but is not very often you can buy it from the store unless in a tea bag.

Ingredients:
  • 300-400 gr. nettle
  • 150-200 gr mushrooms
  • 1 medium onion
  • 2 carrots
  • 2 sticks celery
  • clove of garlic
  • 1 l. water
  • 2 yolks
  • 3 tbsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric
  • fresh leaves mint
How to:
  1. First we will prepare the nettle-in a top place the nettle and cover with water.
  2. Bring to boil for one two minutes until the nettle change its color and take aside.
  3. Take out the nettle in a small bowl and leave it to cool down for a few minutes before you chop the leaves.
  4. Dont throw the water, this is the bouillon for the soup.
  5. Cut all veggies- garlic, onion, carrots, mushrooms and the nettle.
  6. You can put all together in one place.
  7. In a preheated top with the oil place all vegies.
  8. Mix well and leave for a few minutes while the veggies change their colors.
  9. As well mix from time to time so it does not stick on the bottem of the top.
  10. Add the nettle water and if necessary add a bit more.
  11. Bring to boil and leave for about 10 min.
  12. While we wait to boil we whisk 2 egg yolks with 1 tbsp. water and pinch salt.
  13. After about 10 minutes add all spices.
  14. Add yolk mixture while mixing the soup to prevent forming big pieces of the yolk.
  15. Take aside to coll down.
  16. Serve with bread and lemon juice.
  17. Bon Apeti!

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