Nässelsoppa med pocherat ägg, selleri och rågkrisp

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Wear gloves to handle fresh nettles and remove the leaves, discarding the stems.

Chop the celery into cubes and set aside.

Peel and finely chop the onions.

Melt butter in a large pan over medium heat.

Add the chopped onions to the pan and sauté until they are translucent.

Bring a pot of salted water to a boil for the nettles.

Once boiling, add the nettles to the water to remove toxins and cook for 30 seconds.

Remove the nettles from the boiling water and transfer them to cold water to stop the cooking process.

In the same pan with the onions, add the chopped celery and sauté until soft.

Add white wine and vegetable broth to the pan and bring to a simmer.

Add the cooked nettles to the pan and stir to combine.

Blend the mixture until smooth using a blender.

Return the blended soup to the heat and stir in milk, salt, and black pepper.

Prepare poached eggs by cracking them into a bowl with a splash of vinegar to help the egg whites set.

Poach the eggs in simmering water until the whites are set but yolks remain runny.

Serve the soup hot, topped with a poached egg and crispy rye bread that has been toasted in olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens