50 - 80 listova mlade koprive, bez peteljki, stabljike i td.
30 g maslaca
1 ½ žlica škrobnog brašna
Manji luk, sjeckani
2 češnja češnjaka, sjeckanog
700 ml povrtnog temeljca od 1 kocke
½ čajne žlice sušenog timijana
¼ čajne žlice bijelog papra
¼ čajne žlice muškatnog oraščića
125 ml kiselog vrhnja
2 tvrdo kuhana jaja (za ukras i kao dodatak)

PRIPREMA:



Preparation time: 8 mins
Cooking time:15 mins
Total time: 30 mins
Serves: 4

Ingredients:
50-80 young nettle leaves, washed
2 tbs butter
1 ½ tbs cornstarch
Small onion, finely chopped
2 garlic cloves, finely chopped
3 cups vegetable bouillon
½ tsp dry thyme leaves
¼ tsp white pepper
¼ tsp ground nutmeg
½ cup sour cream
2 hard boiled eggs, chopped for garnish

Method:
1. Blanch nettle leaves in boiling water for 3 minutes. Use slotted spoon to place them, with one cup cooking water, into food processor and chop finely (be careful not to puree them). Discard the rest of the cooking water.
2. Melt the butter in a large pan over medium-high heat, add cornstarch to make a light roux.
3. Add onion and garlic, saute them for a very short time.
4. Whisk in vegetable bouillon, thyme, nutmeg and white pepper. Stir until roux is well incorporated.
5. Stir in processed nettle mixture, then gradually whisk in sour cream.
6. Cook the soup over low heat for 10 more minutes.
To serve, add a spoonful of chopped hard boiled egg.

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