Spinach and wild garlic soup

Ingredients for 6 servings:

• 2 onions
• 2 garlic cloves
• 4 slices ginger root
• 2 tbsp butter
• 1 vanilla pod(s)
• 500 g leaf spinach
• 1 bunch of wild garlic
• 1 liter vegetable broth
• 200 g cream or crème fraîche
• 500 g potatoes
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a typical spring soup

First, sauté the diced onions with the finely chopped garlic and ginger in the butter until translucent. Then add the peeled potatoes, which have been cut into 1 cm cubes, fry briefly, and then deglaze with the vegetable stock. Add the vanilla seeds and vanilla pod and simmer over medium heat for about 25 minutes. In the meantime, wash the wild garlic and the spinach (removing any coarse stems), drain well, and roughly chop. When the potato cubes are soft, remove the vanilla pod and add the spinach and wild garlic to the soup. Simmer for about 1-2 minutes, until the spinach has wilted, then add the cream and purée the soup. Season with salt and freshly ground pepper. Ladle into soup bowls and garnish with a dollop of cream.