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