Ingredients (4 portions):
- 200 g wild garlic
- 1 onion (approx. 100 g)
- 1 garlic clove
- 2 tbsp vegetable oil
- 1 litre clear vegetable stock (more as required)
- 40 ml whipping cream
- 200 g potatoes
- salt, pepper, nutmeg
- 2 tsp lemon juice
Preparation:
For the wild garlic cream soup, remove the stems from the wild garlic and wash. Briefly scald the leaves with hot water (= blanch), rinse in cold water, squeeze well and chop finely. Then peel and finely chop the onion and garlic and sauté with the diced potatoes in a pan with oil until translucent. Pour in the vegetable stock, season and cook for approx. 15 minutes until soft. Add the whipped cream and mix in the wild garlic at the end.
