in Soup Recipes

Wild garlic, mustard and cream potato soup

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Ingredients for 2 servings:

  • 2 large potatoes
  • 400 ml vegetable stock
  • 4 tbsp, heaped wild garlic paste with almonds
  • 2 tsp mustard, hot
  • 200 ml cream or vegan alternative
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian or vegan, alkaline, GAT-compliant

Peel the potatoes and cut them into French fry-sized pieces, then halve or third them depending on their length. The pieces should be small. Mix the wild garlic paste, mustard, and cream. In a saucepan, cook the potatoes in the vegetable broth for about 5 minutes. Then stir in the wild garlic, mustard, and cream mixture. Bring everything to a gentle boil, then cover and simmer gently. Season with salt and pepper to taste. If the soup is served as a main course, it only serves one person.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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