Salad leaves are great for cooking and the result is a soup that breathes spring.

Ingredients:

1.5L of homemade chicken broth 50 g of fine pasta 50 g grated parmesan cheese 1 piece garlic clove 1 pk onion 1 pcs hard boiled egg 1/2 piece spring lettuce 1 tbsp olive oil pinch of dried oregano/td> salt

Procedure:

1.
1. Chop the peeled onion and the peeled garlic clove finely
2. Saute the onion, garlic and oregano in the hot oil for about 3 minutes, then add the chicken stock, salt, bring to the boil, add the pasta and cook for 5 minutes, not quite tender
3. Garnish the plate with slices of boiled egg and sprinkle with grated Parmesan cheese.

Recommendation:

Salad can be replaced with young nettle shoots (100 g nettle leaves per pot of soup).