300 g nettle
5 cups seafood broth/vegetable broth/chicken broth
2 dl white wine, dry
2 shallots, chopped
2 dl cream
1-2 pieces celery root
2 tbsp butter
1 PC shallot
1 dl white wine
½ Cup milk
4 organic eggs
1 dl vinegar
rye bread, olive oil, salt
Clean and wash nettle. Blanch the nettle quickly in boiling water and cool.
Take up and squeeze out liquid.
Svetta up half of the onions and hitting the wine, broth and cream and boil for 10 min.
FRY up the remaining onion in butter with nettle. Next, add the nettle in a mixer and beat on the soup and mix smooth, season with salt and pepper.
Peel and cut down half of the celery in fine cubes "1 cm pieces" and sauté in butter, gyllenfärgade and turn right on serving with a little finely cut chives.
While remaining and sauté in butter, onions turn on wine and milk, simmer until they are soft and mix to a pure. Season to taste with salt & pepper.
Bring to a boil a pot of water and salt, pour in the vinegar until it tastes acid. Crack the eggs into a bowl and add 1 spoon of vinegar. Boil the water and beat with a whisk so it becomes a whirl, pour in the eggs and then gently simmer for about 5 minutes, lift up and place on a plate with paper.
Tear bread in a cheese grater and FRY in a pan with olive oil and sea salt until they are nicely crispy.
Skim any soup with a dash of cold milk and top with foam. The soup is served from a pot at the table.