Wild garlic soup

Ingredients for 2 servings:

• 1 bunch of wild garlic (approx. 100 g)
• 2 shallots
• 20 g butter
• 50 ml white wine
• 200 ml sweet cream
• 400 ml vegetable broth or chicken stock
• 60 ml olive oil, fruity
• salt and pepper
• ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for 4 people also as a starter

Roughly chop the wild garlic and blend it with the olive oil in a blender to form a paste. Season with a little salt and pepper. Peel the shallots, finely dice them, and sauté them in the butter until browned. Deglaze with white wine, add the stock and cream, and reduce the mixture by 1/3 over low heat. Season the soup with salt, pepper, and lemon juice and blend with a hand blender until fluffy. Ladle into bowls and drizzle each serving with about 2 tablespoons of wild garlic paste. Done! Add the wild garlic paste to the soup at the end and DO NOT cook it, as otherwise it will lose its flavor. You can, of course, add it before blending, but I think it looks better this way.