Nässelsoppa is a traditional Scandinavian nettle soup; here it’s tweaked slightly by adding fresh dill. Sliced or chopped hard-boiled egg is the traditional garnish, but chive crème fraîche is a nice deviation from the norm.

Steps

1. Bring a deep pot of water and 1 tablespoon salt to a rolling boil. Blanch the nettles for 30 seconds. Drain.
2. In a soup pot, sauté the onions, garlic, and ¼ cup of the chives in the butter over medium heat until the onions are softened and translucent, about 5 minutes.
3. Add the blanched nettles and the chicken stock, thyme, and nutmeg. Bring to a boil, then reduce the heat to medium-low and simmer until tender, about 15 minutes.
4. Add the cream or half-and-half and the dill. Using an immersion or regular blender, blend until smooth and then reheat the soup until warmed through. Meanwhile, mix the remaining 1 teaspoon minced chives with the crème fraîche.
5. Add salt and pepper to taste, then top with the chive crème fraîche. Serve hot.