1 liter of cleaned nettles
6 cups water
1 broth dice
chili to taste
2 cloves garlic
1 small yellow onion
1.5 dl cream
Clear the nettles, sauté in butter. Add onion, chili, garlic and nettles and let mill about 5 min. Pour on water and broth dice.
Let cook about 20-30 min, the liquid should have been reduced to about 4.5 dl.
Mix everything into a smooth soup, pour on cream and simmer about 15-20 min.
Serve with herb cremefraish and egg halves.