Cream Soup with Potatoes and Nettle
- nettle - 9 oz (250 g), young
- carrots - 1
- potatoes - 3
- parsley - 1/3 bunch
- onions - 1 head
- salt - to taste
- black pepper - to taste
- eggs - 1
- sour cream - 3 - 4 tablespoons, or thick yoghurt
Put the cleaned and chopped potatoes and carrots to boil in 4 1/5 cups (1 liter) of water. Once slightly softened, add the onions, parboiled nettle and boil until the vegetables become completely soft. Add salt and pepper to taste, a little oil and after 2-3 minutes, remove it from the heat.
Blend everything right in the pot. Separately, whip the egg with the cream very well and gently temper the thickening agent with the soup. Pour the thickening agent in to the cream soup with potatoes and nettle and season it with freshly chopped parsley.
Optionally, serve the soup with crushed feta cheese, or boiled eggs.