600g young nettle
1 / 2 cup sour cream
2 egg yolks
3 tablespoons flour
2 tablespoons butter
parsley
Boil the nettles in salted water, fold in a colander, then wipe through a sieve. At half-cup of cold broth Dissolve the flour, gradually pour in the boiling broth and the rest, stirring constantly, keep on heat until the liquid thickens. Then add the mashed yolks with the sour cream, nettle puree, butter and herbs. Season with salt and heat, without letting the soup boil. On the table serve with sour cream.