Nässelsoppa (Nettle Soup)

This recipe is adapted from Över Öppen Eld Vikingatida Recept (Over an Open Fire Viking Age Recipes). Makes 4 servings.

Harvest nettles early in spring. To avoid the sting of the fine hairs of the nettle, wear gloves or grab the stalk very firmly. Personally, I always wear gloves as I've never got the "grab firmly" part perfected and always get stung. Nettles are rich in vitamins and minerals, which the body craved after a long Viking Age winter.

Ingredients

* 2 quarts fresh nettles
* 2 tablespoons butter
* 2 tablespoons wheat flour
* 1 quart good bouillon
* salt
* 1/2-1 teaspoon thyme
* 1/2-1 teaspoon marjoram
* 1/3 cup chopped chives
* 4 cooked egg yolks, chopped finely


Wash nettles well. Cover nettles with bouillon and boil for 5 minutes or until just tender. Drain the liquid off the nettles and save it. Chop the nettles. Melt the butter in a saucepan. Add a little flour to the butter and stir until it starts to brown, then gradually add the bouillon. Add the nettles back in, then cook at a simmer for 3 to 4 minutes. Season to taste with salt, thyme, marjoram, and chives. Place into individual bowls and garnish with chopped egg yolk.

A little known trick- eating nettles regularly will lessen or eliminate their effect on you. They also have been known to have beneficial effects on those with outdoor allergies such as hayfever. If you do get stung by nettles, stew up some tea with the nettles and splash the cooled infusion on the affected spot. The irritation will stop.