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Ostrich soup with egg yolk and cream

Ostrich soup with egg yolk and cream

Appetizers

A light and delicate soup made with nettle shoots, garlic, and broth, combined with egg yolk and cream: ideal as an appetizer at the beginning of spring.

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Recipe from MediaWiki default, CTHOE, Jozeil and 2 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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This nettle soup is light, delicate, and slightly acidic. It makes a lovely starter for a spring meal, pairing well with cream and egg yolk.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbled
  • Estimated cost$5.39 $1.35 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $0.16
  • $0.28
  • $3.66
  • $0.28
  • $0.04
  • $0.97

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Separate the fresh shoots from their stems and place them in a bowl of ice water. ≈ 3 min
  2. Peel and finely chop the Allium ascalonicum (garlic). Melt the butter in a pan and sauté the garlic in it.
  3. Rinse the nettles in a sieve and add the still-damp leaves to the pot. ≈ 2 min
  4. Once the leaves have fallen, pour in the broth and let it simmer for 10 minutes.
  5. Whisk the egg yolks and cream together in a bowl. ≈ 4 min
  6. Mix the soup, then combine half a cup of soup with the egg yolks. ≈ 4 min
  7. Remove the pot from the heat and stir in the mixture. Season to taste and serve immediately. ≈ 2 min

The bill

Ostrich soup with egg yolk and cream

  • 1. Allium ascalonicum$0.16
  • 2 tablespoons of butter$0.28
  • 1 liter of vegetable stock$3.66
  • a pinch of cayenne pepper$0.28
  • salt$0.04
  • 3 egg yolks$0.97

Total$5.39

that's $1.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of fresh nettle shoots (harvested in the spring)
  • 1. Allium ascalonicum
  • 2 tablespoons of butter
  • 1 liter of vegetable stock
  • a pinch of cayenne pepper
  • salt
  • 3 egg yolks
  • 7 tablespoons of whipped cream

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