Wild Garlic Cappuccino

Chop half of the shallots and fry them together with a halved clove of garlic in a saucepan with about 30 g butter. Top up with broth. Clean, peel and roughly chop the potatoes. Add and simmer gently until cooked. In the meantime, cut the chorizo ​​into cubes and fry in a pan.

Cut the toast into cubes of the same size. Fry these in a pan with the remaining butter, a clove of garlic and a whole peeled shallot until golden. Lay dry and season with salt. (If you want, you can continue to use the garlic and shallot and simply add them to the soup.)

Chop the wild garlic and add to the soup with the cream. Bring to the boil briefly, add the sour cream, season with pepper and nutmeg. Now puree with the mixer until the soup is nice and frothy.

Serving: Put the soup on a deep plate or in a bowl, sprinkle with the fried chorizo ​​and croutons.

For the bread, put all the ingredients in a large bowl and knead together to form a dough. Cover and let rise in a warm place for 1 1/2 hours. Then divide the dough in 2 halves, shape into loaves of bread and let rise on a tray for another 20 minutes. Preheat the oven to 230 degrees top / bottom heat. Place an ovenproof bowl half filled with water in the oven and bake the bread for 20 minutes.