Nettle soup with boiled egg (Nässelsoppa)

1. Sort through the nettles wearing gloves, using only the tender tips and leaves, and wash them thoroughly.

2. Finely chop the onion, peel the potatoes and cut them into small cubes; soften the onion in the butter in a saucepan for 3-4 minutes.

3. Add the potatoes, pour in the chicken stock and simmer for 12-15 minutes until the potatoes are tender.

4. Stir in the nettles and cook for 2-3 minutes until wilted and bright green, then blend until smooth with a stick blender.

5. Stir in the cream and season with salt and pepper; meanwhile boil the eggs for 9 minutes, plunge into cold water and peel.

6. Ladle the soup into deep bowls and add a halved boiled egg to each.

Tip: Nässelsoppa is the herald of spring in Sweden: as soon as the first nettle shoots appear, it's the first fresh green dish in country kitchens. Wear gloves when picking; once cooked, nettles don't sting at all. If you can't get nettles, make it with fresh spinach - the taste is a little milder but just as beautifully green.