Wild garlic cream soup with croutons and fried chorizo

Ingredients for 4 servings:

• 50 g shallot(s)
• 1 small garlic clove(s)
• 30 g butter
• 400 ml broth
• 1 small potato(s)
• 300 ml cream
• 50 g sour cream
• 1 bunch of wild garlic
• 4 slices of sausage (chorizo)
• 2 slices of toast
• 1 clove(s) garlic
• 1 small shallot(s)
• 80 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the shallots and fry them in a pan with butter along with the halved garlic clove. Add the stock. Peel and roughly chop the potatoes. Add them and simmer gently until tender. Meanwhile, dice the chorizo ​​and fry in a pan. Cut the toast into equal-sized cubes. Fry these in a pan with the butter, the garlic clove, and the whole peeled shallot until golden brown. Dry and season with salt. (If you like, you can keep the garlic and shallot and simply add them to the soup.) Finely chop the wild garlic and add it to the soup with the cream. Bring to a boil briefly, add the sour cream, and season with pepper and nutmeg. Now puree in a blender until the soup is nice and foamy. To serve: Pour the soup into a deep plate or bowl and sprinkle the fried chorizo ​​and croutons on top. Enjoy!