Wild garlic foam soup with sour cream

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp oil
• 750 ml vegetable stock
• 1 large potato(s)
• 1 bunch of wild garlic
• e.g. salt and pepper
• 1 dashes Worcestershire sauce
• 1 cup sour milk, creamy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and finely dice the onion. Sauté in hot oil until translucent. Deglaze with the vegetable stock (made from instant broth). Peel the large potato, grate it into the soup using a fine grater (this adds body and stability to the soup), and simmer covered for 20 minutes. In the meantime, wash the bunch of wild garlic leaves, trimming the stems if desired, and finely slice the leaves. Set aside some for garnishing. After the potatoes are cooked, add the rest to the soup, stir well several times, and let the leaves wilt for a maximum of 5 minutes. Remove from the heat and puree until smooth. Season to taste with salt, freshly ground pepper, and a dash of Worcestershire sauce. Add 1 cup of sour cream and mix it in with the blender to create a froth. Sprinkle some finely chopped wild garlic leaves on top of the soup before serving, if desired, for garnish. Side dish: This is best served with freshly baked warm ciabatta, baguette or warm, freshly baked flatbread.