Wild garlic cream soup with croutons

Ingredients for 6 servings:

• 1 small onion(s)
• 80 g butter
• 50 g flour
• 100 ml dry white wine
• 750 ml meat broth
• 250 g cream
• 150 g crème fraîche
• salt and pepper
• Sugar
• 20 wild garlic leaves
• 1 egg yolk
• some lemon peel, grated, untreated
• 3 slices of toast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and finely dice the onion, then sauté in 50g butter. Add the flour and stir until smooth. Pour in the white wine, stock, and 150g cream. Let everything simmer for about 3 minutes, stirring continuously. Add the crème fraîche and season the soup with salt, pepper, and a pinch of sugar. Wash the wild garlic, pat dry, and finely chop. Add it to the soup. Then puree the soup with a blender. Remove the crust from the toast, cut it into cubes, and toast it in the remaining butter until golden brown. Shortly before serving, whisk the egg yolk with the remaining cream, slowly pour it into the soup, and whisk with a hand blender. Add the lemon zest and season to taste. Do not boil again! Ladle the soup into bowls and serve with toast cubes. Per serving: 384 kcal