Potato soup with wild garlic

Ingredients for 3 servings:

• 120 g wild garlic
• 200 ml cream
• 800 ml chicken broth
• 300 g potatoes
• 20 g celeriac
• ½ onion(s)
• 50 g leek
• 50 g butter
• 1 tbsp cream, whipped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the vegetables into small cubes, wash and roughly chop the wild garlic. Heat the butter, add the diced vegetables, and sauté thoroughly. Do not brown! Pour in the hot stock and cook until soft. Add the unwhipped cream and wild garlic, and bring to a boil. Purée the soup and pass it through a fine sieve. Bring back to a boil, season with salt and pepper, and add the whipped cream. Blend with an immersion blender and serve hot.