Nettle soup with quail eggs

Nettle soup with quail eggs                                   10 serves



4 litres of nettles

1 bunch broad-leaved parsley or spinach


 50 g diced salted pork belly

half a head of fennel, chopped

3 garlic cloves, chopped

3 shallots chopped

1,5 l chicken stock

1 dl sherry

salt och white peppar to taste

lemon juice

1 dl whipping cream, lightly whipped

15 quail eggs, boiled



Blanch the nettles and the parsley for two minutes in boiling water. Chill in ice water, squeeze out excess water and chop finely. Sweat pork belly, fennel, garlic and shallot and add the chicken stock. Leave to simmer for 30 minutes. Mix herbs and stock swiftly together to a green purée (don’t overdo it).


Serving suggestions:

Pour the purée into the stock little by little. Add sherry, lemon, salt and pepper to taste. Fold in the cream. Serve with boiled quail eggs – three halves per guest.

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