Wild garlic cappuccino

Ingredients for 4 servings:

• 1 onion(s)
• 3 large potatoes
• 1 garlic clove(s)
• 10 leaves of wild garlic
• 1 dash of olive oil
• 300 ml vegetable stock
• 400 ml milk
• 1 shot of sherry, alternatively white wine
• 1 cup of crème fraîche (150-200 g)
• 1 tbsp pesto (preferably wild garlic pesto)
• some nutmeg
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

the quick and easy option!

Peel the potatoes and cut into 1 cm cubes. Dice the onion, finely chop the garlic, and roughly chop the wild garlic. Fry the potatoes, onion, and garlic in the oil in a pan. After 5 minutes, add the wild garlic. Fry for another 5 minutes until lightly browned. Deglaze with sherry and let it evaporate briefly. Pour in the vegetable stock and 200 ml of milk and cook until the potatoes are tender (about 10 minutes). Blend until smooth. Reduce heat to low, then turn off and add the crème fraîche. Add a spoonful of wild garlic pesto and blend again with a hand blender. Season with salt and pepper. Heat 200 ml of milk and froth it. Divide the wild garlic soup between four latte macchiato glasses and top with the frothed milk. Grate a little nutmeg over the top for decoration.