nordic

Swedish Nettle Soup with Poached Egg and Crispbread

This simmered dish pairs nettles, blanched and chopped with potatoes, peeled and diced, egg and rye crispbread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

67 g Carbohydrates

37 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g nettles, blanched and chopped (or spinach) 28 kcal
180g potatoes, peeled and diced 139 kcal
70g onion, chopped 28 kcal
350g vegetable stock, low sodium 21 kcal
70g heavy cream 238 kcal
12g butter 86 kcal
1g egg 1 kcal
10g lemon juice 3 kcal
45g rye crispbread 124 kcal
2g salt 0 kcal
1g white pepper 2 kcal

Cooking instructions

onionbutter
In a pot, melt butter over medium heat. Add onion and cook 3-4 minutes until soft.
potatoesvegetable stock
Add potatoes and vegetable stock; simmer 10-12 minutes until potatoes are tender.
nettles
Stir in nettles (or spinach) and simmer 2 minutes. Blend until smooth, then return to low heat.
heavy creamlemon juicesaltwhite pepper
Stir in cream and season with salt, white pepper, and lemon juice.
egg
Poach the egg in gently simmering water for 3 minutes (or cook to preference).
eggrye crispbread
Serve soup with the poached egg on top and crispbread on the side.