in Soup Recipes

NeriZs. Wild Garlic Soup

updated

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Ingredients for 4 servings:

  • 1 medium-sized onion(s), diced
  • some garlic, young, cut into very fine rings
  • 1 tbsp oil, neutral
  • 200 g parsnip(s)
  • 400 ml vegetable stock, maybe a little more
  • salt and pepper
  • 50 g wild garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Amuse-bouche in the veggie spring menu

Peel and dice the parsnips, onion, and garlic clove. Sauté the onion in oil, then add the garlic and parsnips. Add the stock. Cook in a covered pan over medium heat for about 20 minutes, until the vegetables are tender. Roughly chop the wild garlic, puree it with the soup, season to taste, and serve. If the soup is too thick, add a little more vegetable stock (or water). Served as an amuse-bouche in espresso cups, this quantity is sufficient for 10 to 12 servings.

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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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