Chicken corn soup

Nettle soup

• 400 GRAM CHICKEN BREAST, in strips
• 4 CUPS CHICKEN STOCK
• 1 ONION, chopped
• 4 CARROTS, chopped
• 2 STEMS CELERY, cut
• 300 GRAM CORN, cooked or canned
• 150 GRAM EGG NOODLES
• HANDFUL PARSLEY, cut

• 200 GRAM YOUNG NETTLES
• 3 CUPS VEGETABLE STOCK
• 1 CUP CREAM
• 1 ONION, chopped
• 1 CLOVE GARLIC, chopped
• 1 EGG YOLK
• 25 GRAM BUTTER

Bring the chicken stock to the boil with the chicken breast, the onion, the celery and the carrots and salt and pepper to taste; cook for half an hour. Add the noodles and the corn and cook as long as the noodles require. Sprinkle with parsley.

Stir fry the onion and the garlic for three minutes. Add the nettles and stir fry until they have shrunk. Add 1 cup of stock, puree the mixture. Add the rest of the stock and pepper and salt to taste and bring this to the boil; simmer for 15 minutes. Mix the egg yolk with the cream, add this to the soup, as well as the butter and heat to the boiling point, whilst stirring.