Puree soup with nettle

May is the time for making puree soup with nettle, because nettle brings the greatest benefits in spring, at this time in young leaves the most useful vitamins and minerals. Delight your family with a delicious and healthy soup.

Ingredients

• young nettle 2 bunches
• vegetable broth 800 ml
• potatoes 4 pcs.
• processed cheese 50 g
• ground smoked paprika 1 pinch
• chicken eggs 2 pcs.
• fresh greens to taste
• salt to taste
• freshly ground black pepper to taste

Directions

1. For Nettle Puree Soup, wash the young May nettles thoroughly and place in a colander. Pour boiling water over the nettle and let the water drain. Remove thick stems from the nettle, if present.
2. Pour 800 ml of vegetable broth or water into a saucepan, bring to a boil. Wash the potatoes for puree soup with nettles, peel and cut into small slices, add them to the saucepan. Cook over low heat until tender, about 15 minutes. Add chopped nettles.
3. Boil the broth with potatoes and nettles for 2-3 minutes, salt and pepper to taste. Remove the saucepan from heat and whisk the puree soup with an immersion blender until smooth. Put the puree soup with nettle on the gas stove, add slices of processed cheese and ground smoked paprika. Heat the soup for 1-2 minutes, stirring constantly to melt the cheese.
4. Pour the puree soup into bowls. Add half a boiled egg and fresh herbs to each plate in portions. Serve immediately.