Delicious and nutritious: Rediscovering the charm of nettle soup

Perhaps some of us remember hearing about nettle soup for the first time. Is it a joke? Was Grandma kidding when she talked about such a dish? Well, it might have seemed that way because, to put it mildly, our experiences with nettles so far have not been the best. Could the same plant that stung our legs during forest treks and soccer games in the meadows be the main ingredient of a tasty and nutritious soup? Yes, it’s true!

As mentioned earlier, nettle soup offers a great refreshing taste and numerous health benefits. It's worth noting its antibiotic and anti-inflammatory properties. Nettles work wonders for the human immune system while regulating blood pressure, blood sugar, and cholesterol levels. They are rich in vitamins A, B, C, and K, each contributing positively to the body's functioning.

Nettle soup is thus an excellent example of old-fashioned cuisine, the kind not often experienced in big cities. It's worth returning to our roots, if not for health, then at least for our taste buds.

Ingredients:

• 200 grams of nettle leaves and stems,
• 1 litre of broth,
• 1 onion,
• 1 carrot,
• 4 potatoes,
• 1 tablespoon of butter,
• 1 tablespoon of flour,
• 2 tablespoons of cream,
• 1 egg yolk,
• 1 tablespoon of lemon juice,
• salt to taste.

Method of preparation:

1. Blanch the nettles in boiling water (the temperature will stop the stinging) and chop them. Grate the carrot on the large holes of a grater, peel and dice the potatoes. Finely chop the onion.
2. Heat the butter in a pot. Sauté the onion until translucent, then add the flour and mix.
3. Next, add the nettles, carrots, and potatoes. Sauté for a moment and then pour in the broth. Cook for about 25 minutes until the vegetables are soft.
4. At the end of cooking, add the egg yolks and cream to the soup and mix. Season with salt and lemon juice, and it's ready. Enjoy your meal!