Nettle Soup with Crispy Rye Bread Cubes

For the nettle soup with crispy rye bread cubes, boil the nettle leaves in salted water until soft, lift out and quench in cold water. Mix the curd, egg yolks and egg whites and grated alpine cheese well with a whisking rod. Add the butter and a small part of the heated vegetable broth.

Then pour in the rest of the vegetable broth and mix in the cooked nettle leaves. Blend the soup, heat again and season with salt, nutmeg, pepper and garlic. Heat the clarified butter in a pan and fry the rye bread cubes until crispy. Serve the finished nettle soup in warmed plates and sprinkle the crispy bread cubes on top.

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