Wash the nettle leaves particularly carefully, preferably with the help of rubber gloves, and remove the stems. Boil a liter of water with salt and blanch the leaves in it. Then rinse in cold water and drain. Wash the chickweed and sorrel too. We chop some of it and put it aside to garnish. Finely chop the onion and garlic. Heat the butter in a soup pot and sauté the onions and garlic until they are slightly translucent. Pour in the vegetable stock, bring to the boil, stir in the cream and season with salt, pepper and nutmeg. Puree the herbs with a little oil and stir in. Finally, add the two egg yolks and, stirring constantly, heat them up to just before the boiling point in order to alloy the soup. Alternatively, a classic roux can also be used. Garnish with chopped herbs.