Nettle Soup

Last week, as I was exploring the eco-trails of the Tryavna Balkan, I met a very chatty guy and his 4-year-old son. They were on their way to pick up fresh nettle plants. This reminded me of the delicious nettle soup that my grandmother used to cook every year in the very beginning of spring. Here's the recipe.

Clean and wash the nettle with hot water to remove as many of the tiny stinging needles as possible. Place it in a boiling pot together with the chopped parsley and the dock leaves. Add salt and let it simmer for 20-30 minutes. Blend the softened greens, add the tomato purée and put them back on the stove to simmer.

Meanwhile, melt the butter in a skillet over medium heat. Gradually add the flour while stirring quickly to blend well. Add some of the green stock and keep stirring until you get a smooth mixture. Pour the mixture back in the pot and let it simmer for another 5-10 minutes. Serve hot with hard boiled egg.