A typical Swedish recipe for nettle soup (nässelsoppa) involves first blanching the nettles, and then straining them from the liquid. The liquid is then strained again to remove the dirt (pieces of sand or gravel) from it. Then a roux is made, with butter and flour, onto which the "nettle water" (the water in which the nettles were blanched) is poured. The nettles are chopped very finely, or puréed, together with the other ingredients, which typically include chives (or ramson or garlic), and chervil or fennel. The chopped or puréed nettles and herbs are then put into the nettle water, brought to a boil, and then left to simmer for a few minutes. The soup is commonly served with sliced boiled eggs or crème fraîche, and occasionally with poached eggs.
