Nõgesesupp (Nettle Soup with Egg Garnish) is a traditional Estonian recipe for a classic soup of nettle leaves and onion in a water and beef stock base thickened with flour that's served garnished with hard-boiled eggs and herbs. The full recipe is presented here and I hope you enjoy this classic Estonian version of: Nettle Soup with Egg Garnish (Nõgesesupp).
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Ingredients:
100g young nettle tops
500ml water
2 tbsp olive oil
1 onion, finely chopped
1 tbsp plain flour
500ml vegetable or beef stock
salt and black pepper, to taste
2 hard-boiled eggs halved lengthways
1 tbsp finely-chopped dill
1 tbsp finely-chopped chives
Method:
Bring the water to a boil, plunge the nettle leaves in this and blanch for 2 minutes (this will remove the formic acid that causes the stinging). Drain the nettles in a colander, rinse under cold water and drain before roughly chopping. Add to a blender along with a little of the stock and purée until smooth.
Meanwhile, add the oil to a pan and use this to fry the onion on medium heat until soft but not coloured (about 6 minutes). Sprinkle the flour over the top and stir to mix in. Fry for 1 minute to remove the rawness of the flour then slowly add the stock, mixing in to blend with the flour roux. Add the remaining stock, stirring in, then bring to a boil and cook for about 3 minutes before adding the puréed nettles. Allow to heat through, season with salt and pepper then ladle into warmed soup bowls.
Add a halved egg to the soup and sprinkle the chopped herbs on top. Serve immediately.
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