How to make
Wash the nettle well and blanch it in boiling water for about 5 minutes on the stove. Remove it and let it cool, then cut it into small pieces.
Cut the carrot into small cubes or grate it. Cut the spring onion into about 2 cm pieces and fry it lightly in oil along with the carrot. Once they are ready, put them in the pot with the broth from the blanched nettle and the chopped, cooled nettle and let them boil for 10 minutes.
Once it softens, add the finely crushed vermicelli. The nettle soup is boiled for 5 minutes until the vermicelli is cooked.
A thickener is made: Beat the egg in a bowl with the yogurt and lemon juice. Then add the parsley. At the end, add one chopped clove of garlic.
Gradually add about 1/3 L of the hot broth of the spring soup, while stirring constantly. Remove the soup from the heat.
Leave it for 5 minutes and then gradually pour the broth into the pot, while stirring constantly.
Enjoy my nettle soup with vermicelli!
Find out how to make nettle soup with rice or the favorite nettle dish.
