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To serve 4:
- 6 dl water
- Salt
- 1 packed cup each:
- Yarrow leaves
- Sorrel
- Common plantain
- Dandelion shoots
- Stinging nettle
- 2 dl milk
- 3 tbsp olive oil
- 1 heaped tbsp chopped onion
- 1 tbsp flour
- 1 clove garlic, chopped
- 1 egg
- Salt and pepper to taste
- 4 tsp sour cream
Preparation:
- Bring 3 dl water to boil, add salt and all the herbs; cook covered for 5 minutes. Transfer herbs to a blender and puree with 1 dl milk; reserve cooking liquid.
- Heat the olive oil in a pot and fry onions until very lightly browned (about 1 minute). Add flour and fry, stirring until light brown. Mix in the garlic. Add pureed herbs, cooking liquid, remaining milk and water, mix and bring to boil.
- Quickly stir in the egg, salt and pepper to taste, and serve.
- Garnish each plate with one teaspoon sour cream.
