John Myers
Spinach and Wild Garlic Soup
The perfect spinach and wild garlic soup recipe with a picture and simple step-by-step instructions.
- 2 piece Onions
- 2 Toes Garlic
- 4 Discs Ginger root
- 2 tbsp Butter
- 1 piece Vanilla pod
- 500 g Spinach leaves
- 1 bunch Wild garlic
- 1 l Vegetable broth
- 200 g Cream or creme fraiche
- Salt pepper
- 500 g Potatoes
- First, fry the diced onions with the chopped garlic and ginger in the butter until translucent. Then add the peeled potatoes cut into 1 cm cubes, fry briefly and then deglaze with the vegetable stock, add the vanilla pulp and the vanilla pod and simmer over medium heat for about 25 minutes.
- In the meantime, wash the wild garlic and the spinach from the coarse stems, drain and roughly cut. When the potato cubes are soft, remove the vanilla pod and add the spinach and wild garlic to the soup. Let simmer for about 1-2 minutes until the spinach collapses, then add the cream and puree the whole thing. Season with salt and freshly ground pepper.
- Fill into soup cups and decorate with a dollop of cream.
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