Instructions: Rinse the nettles well and cook in the bouillon till tender.

Strain and chop or grind the nettles finely.

Return the nettles and cooking liquid to the kettle; bring to a boil.

Stir together the flour and margarine or butter add to the soup.

Let cook for a few minutes.

Season the soup to taste with salt pepper pounded chervil and chives.

Serve with hardboiled eggs cut in half or poached eggs.

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