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Wild Garlic Pea Cream Soup

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Wild Garlic Pea Cream Soup

The perfect wild garlic pea cream soup recipe with a picture and simple step-by-step instructions.

  • 200 g Potatoes
  • 1 Onion red
  • 1 tbsp Oil
  • 300 g Frozen peas
  • 900 ml Vegetable broth
  • 100 g Bacon slices
  • 50 g Wild garlic fresh
  • 100 g Creme fraiche Cheese
  • Salt and pepper
  1. Peel the potatoes and cut into small cubes. Peel and dice the onion. Cut the wild garlic into large pieces and cut about 10 g wild garlic leaves into fine strips.
  2. 1El oil in a saucepan, sauté the onions and half of the potato cubes. Add the peas and let sauté for 1 minute. Deglaze with the vegetable stock, bring to the boil, cover and simmer over a medium heat for 10 minutes.
  3. In the meantime, leave out the bacon pieces in a pan (without adding fat) and fry them until crispy. Take the bacon out of the pan and fry the remaining potato cubes in the bacon fat for about 10-15 minutes over medium to high heat until golden brown.
  4. Finely puree the soup with a hand blender. Add the wild garlic and creme fraiche to the soup and puree again finely. Season with salt and pepper.
  5. Spread the wild garlic pea cream soup on plates, serve with the potato cubes, bacon and strips of wild garlic.
Dinner
European
wild garlic pea cream soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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