Wild garlic and potato soup à la Gabi

Ingredients for 4 servings:

• 2 medium-sized onions, red, peeled, cut into rings
• 1 medium-sized onion(s), red, peeled, chopped
• 1 clove(s) garlic, peeled, chopped
• 600 g floury potatoes, peeled, grated
• 150 g celeriac, peeled, grated
• 3 tbsp olive oil
• 700 ml vegetable broth, strong, possibly instant
• 150 g cooking cream (15% fat content)
• Salt and pepper, black, from the mill
• ½ lemon zest
• ½ tsp brown sugar
• 1 bunch wild garlic, without stems, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Heat 2 tablespoons of oil in a saucepan, sauté the chopped onion and garlic, then add the potatoes and celery and sauté. Add the broth, bring to a boil, and simmer covered over low heat for about 10 minutes. Pour in the cream and purée the soup with a hand blender. Season to taste with salt, pepper, and lemon zest, and stir in the wild garlic. Heat the remaining oil in a non-stick pan and fry the onion rings. Season with salt, sprinkle with sugar, and let it caramelize slightly. Ladle the soup into soup bowls and serve garnished with the onion rings.