Nettle Soup with Tarragon Egg

For the nettle soup with tarragon egg pour boiling water over nettles, drain and chop. Slice shallots, sauté in 3 tablespoons butter and add 1/2 chopped garlic clove. Stir in nettles, pour in soup and whipping cream and cook to a creamy consistency.

Season with salt, pepper and grated nutmeg, then puree the soup. For the eggs, boil 1/2 l of water with a dash of vinegar and coarsely chopped tarragon, let steep for about 10 minutes and bring the broth back to a boil.

Open the eggs and let them slide into the tarragon broth. Poach just below boiling point (takes about 4 minutes). Drain eggs well on paper towels, place in plates, baste with hot nettle broth and serve with a few finely chopped nettle leaves as garnish.

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