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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
- 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.
- 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.
- 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.
- 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.
- Spread the wild garlic pea cream soup on plates, serve with the potato cubes, bacon and strips of wild garlic.
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