Nettle soup

NETTLE SOUP from Bulgaria

Products:

• 400g. young nettle tips
• 2-3 springs of fresh green onions
• 1 small/middle onion
• 2 cloves of garlic
• 1 carrot
• 1 small tomato
• 50g. cow butter
• 1/2 bunch of chopped parsley
• 1/2 bunch of chopped dill
• 1 tbl spoon of fresh or dried mint
• salt and black pepper to taste
• 1 tbl spoon of sweet red paprika
• 2 eggs
• 300ml cow milk
• lemon juice
• 50g. of crushed walnuts or bread croutons
• 100g. white cow cheese or Feta cheese

/picture courtesy of “Tasty with Yoli “/

Preparation:

Wash and blanch the nettle in boiling water for 5-10 minutes. Drain it and chop it. Chop the onions, the tomato and the carrot into small cubes, mince the garlic. Put all the chopped vegetables in a pot with 30g of heated vegetable oil of your choice (sunflower or olive oil). Sauté the vegetables for 5-10 minutes, add the salt, the black pepper, the sweet paprika, mint and parsley. When ready add 1l of hot water or vegetable broth. Cook for 30-40 minutes on medium to slow cooker. When ready add the parsley and the butter.

Beat the eggs with the milk and 1 tbl. spoons of lemon juice. Slowly add to the warm soup, take care to keep it homogeneous.

When serve each portion sprinkle with crushed cheese, bread croutons or walnuts. Enjoy!

/Recipe with small modifications courtesy of “Tasty with Yoli “/