Stinging Nettle Soup with Quail Eggs

 

1/2 lb. fresh young stinging nettles washed well

4 C. homemade chicken broth

1 T. all purpose flour

1 T. unsalted butter

Pinch toasted, ground fennel seed

Pinch toasted, ground aniseed

Kosher salt to taste

Fresh ground black pepper for finishing

12 hardboiled quail eggs or chopped hard-boiled eggs

Fresh chopped dill or mint for serving

Creme fraiche for serving, optional

 

Bring a pot of lightly salted water to a boil, then blanch the nettles for a second or two until just wilted, then remove to an ice bath and chill. Remove the nettles and chop finely. in a 2 qt saucepan, melt the butter and stir in the flour. Whisk in the chicken stock and simmer for a few minutes until lightly thickened, then add the aniseed, fennel, and salt to taste. Finally add the nettles and heat through, double check the seasoning and adjust as needed, then divide 1 C. portions between heated soup bowls or C., garnish each with 3 quail eggs, fresh cracked pepper, creme fraiche if using and the dill, then serve immediately.

 

Notes: With a recipe with so few ingredients, it’s important to use a strong, high quality chicken or poultry stock, or any stock you want to substitute.   If you really want to drive home the nettle, try pureeing half of the leaves with the soup and chopping the other half to add, you’ll get more of a pronounced nettle flavor.