John Myers
Wild Garlic Cream Soup
The perfect wild garlic cream soup recipe with a picture and simple step-by-step instructions.
- 1 bunch Wild garlic fresh
- 300 g Potato
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Clarified butter
- 100 ml White wine
- 3 tsp Vegetable broth, instant
- 0,75 liter Water
- 150 ml. Cream
- Salt and pepper
- Crouton
- Peel and wash the potatoes and cut into small cubes. Peel onion and garlic and chop finely. Heat the clarified butter in a saucepan, sauté the onions and garlic until translucent. Briefly steam the potatoes. Deglaze everything with the wine and the water.
- Bring to the boil and stir in the broth. Cover and simmer for about 20 minutes.
- Wash the wild garlic, cut off the stems and cut the leaves into large pieces, add to the soup and puree everything very finely. Stir in 150 ml cream and season with salt and pepper. Taste carefully, the wild garlic already has a lot of its own taste.
- Pour into the cup and add croutons to the soup to taste.
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