John Myers
Ingredients for 4 servings:
- 2 onions, diced
- 62 ½ g herb butter
- 1 clove(s) garlic, diced
- 300 g potato(s), floury, diced
- 600 ml chicken broth
- 100 g wild garlic, stemmed and chopped
- 2 tbsp crème fraîche
- 100 ml cream
- Salt
- Black pepper, freshly ground
- nutmeg
- 2 tbsp pine nuts, roasted
- 8 scampi
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Sauté the onion and garlic in the melted herb butter. Deglaze with the stock, add the diced potatoes, and simmer for about 10 minutes. Meanwhile, blend the wild garlic strips with the crème fraîche and cream in a food processor. Add the contents of the pot and blend until creamy. Return the soup to the pot and let it boil briefly once(!). Divide among soup bowls, top each with two scampi, and sprinkle with the pine nuts. Tip: Serve with Parmesan croutons: Sprinkle 8 slices of ciabatta with 100g of Parmesan and place on a baking sheet preheated to 200°C for 5 minutes.
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