Leg is boiled, remove and boned. The meat is cut. In chicken broth put consistently chopped onion, carrot and potato. Nettle is washed and infused for a few minutes in boiling water. Drained, chopped and added to the broth, and then the celery. Allow it to boil for about 10 minutes. The rice is washed and put in the soup. Season with pepper and salt. Finally, add the meat. Cream mix with egg yolk. The mixture was diluted with a portion of the broth and added to the soup. Garlic is cut finely, and was also added. Insert the butter and boil to full readiness. In presenting sprinkle with parsley and add lemon juice.