John Myers
Wild Garlic Soup with Pine Nuts
The perfect wild garlic soup with pine nuts recipe with a picture and simple step-by-step instructions.
- 100 g Fresh shallots
- 150 g Potatoes
- 2 piece Clove of garlic
- 1 tbsp Butter
- 500 ml Vegetable broth
- 250 ml Cream
- 100 g Wild garlic
- 1 Splash Freshly squeezed lemon juice
- 2 tbsp Pine nuts
- Salt and pepper
- Peel shallots and garlic, roughly chop. Peel potatoes, cut into large pieces. Melt the butter in a saucepan and sauté shallots, garlic and potatoes in it while stirring for 5-8 minutes. Deglaze with the vegetable stock and cream, if weaker Let the heat sit for about 20 minutes.
- In the meantime, wash, clean and drain the wild garlic. Cut three quarters of the wild garlic into large pieces (cut the rest into fine strips), add to the soup and finely puree the ingredients. Season with lemon juice, salt and pepper.
- Toast the pine nuts in a pan without fat for a few minutes. Spread wild garlic soup on plates, serve sprinkled with wild garlic strips and pine nuts.
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