Nettle soup with 65°C egg 💚

In spring, when the nature awakens from its winter sleep, my foraging instincts come to life again. After wild garlic, it’s the turn for nettles.

For the nettle soups, collect young nettle buds and then blanch them. Strain them, collect the water and chop the buds finely. Prepare a roux by melting butter. Add the equal amount of wheat flour to the butter as well as finely chopped shallots and garlic, dried parsley and basil as well as salt and black pepper. Pour with enough nettle water to achieve the right consistency. Add the chopped nettles and mascarpone for a creamy texture and blend until smooth.

Simultaneously, prepare the eggs. Cook the eggs for 30 minutes at 65°C. I covered the eggs with water and stuck them into my steamer, but a sous-vide stick will work as well.

Assemble by carefully cracking an egg on a flat surface, breaking the shell open and letting the egg fall onto the soup. This way the membrane will remain intact. Cut it open and enjoy watching the gooey yolk slowly flowing out of the egg white. How poetic! Season with fleur de sel and decorate with lilac and apple blossom.