Wild garlic cream soup

Ingredients for 3 servings:

• 50 g wild garlic
• 1 large onion(s) , or 2 small ones
• 1 small potato(s)
• 2 tsp vegetable broth, instant
• 1 tsp broth, granulated (alternatively vegetable broth)
• 750 ml water
• 100 g crème fraîche
• 1 tbsp clarified butter or margarine
• n. B. Pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy and quick to prepare

Clean the wild garlic and pat dry. Clean the onion and roughly chop it. Peel the potato and cut it into small pieces. Fry the onion and potato together in a little clarified butter or margarine. Finely chop about 1/3 of the wild garlic and, when the onion and potato have taken on some color, add it and fry briefly. Top up with water, add the vegetable stock and granulated stock, and bring to the boil. Add the remaining wild garlic and simmer for 15 minutes. Purée the soup, stir in the crème fraîche, bring back to the boil, and season with a little pepper. If you want a more intense wild garlic flavor, simply increase the amount of wild garlic. Alternatively, add some finely chopped wild garlic to the soup right at the end.