Wild garlic soup

Ingredients for 4 servings:

• 8 wild garlic leaves
• 3 shallots
• 1 tbsp, heaped wheat flour
• 3 tbsp butter
• 50 ml white wine
• 500 ml vegetable stock
• 300 ml cream
• some salt and pepper, white
• 1 tbsp wild garlic pesto
• 4 slices of white bread without crust

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the wild garlic thoroughly and then remove the leaf ribs with a sharp knife. Save the leaf ribs. Finely slice the wild garlic leaves, reserving a few for garnishing. Finely dice the shallots. Heat a tablespoon of butter in a saucepan and sauté the diced shallots until translucent. Dust with flour and sauté briefly. Deglaze with the white wine. Add the vegetable stock and leaf ribs and simmer for about 15 minutes, stirring frequently. Strain the soup through a sieve. Add the cream and season with salt and pepper. Add the wild garlic strips and pesto and simmer gently for another 5 minutes. Meanwhile, cut the white bread into small cubes and fry in a pan with a tablespoon of butter to make croutons. Add a tablespoon of cold butter to the soup and blend until fluffy. Serve with the remaining wild garlic strips and croutons.