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Cream of wild garlic soup
A German classic that comes to the table all over the country: as soon as wild garlic carpets the woods in spring, this brightly green cream soup is made. The wild garlic goes into the pan only right at the end, which keeps the fresh colour and the delicate garlic scent. A floury potato makes the soup creamy and cream rounds it off.
Kochzeit
37 min
Portionen
4
Zutaten
11
Nährwerte
pro Portion297 kcal
Kalorien
3 g
Eiweiß
24 g
Fett
12 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Only use wild garlic if you are certain of what it is: when foraging there is a risk of confusing it with the poisonous leaves of lily of the valley and autumn crocus. A crushed leaf must smell clearly of garlic; if in doubt, it is better to buy the wild garlic.
- 2
Wash the wild garlic thoroughly, shake it dry and chop it roughly.
- 3
Finely dice the onion. Melt the butter or margarine in a pan and sweat the onion in it until translucent.
- 4
Peel the potato, dice it small, add it and sweat it briefly.
- 5
Pour in the vegetable stock, add the salt and cook covered over a medium heat until the diced potato is soft and falling apart.
- 6
Stir in the wild garlic and let it draw only briefly so that the green colour is kept.
- 7
Purée the soup finely straight away, pour in the cream and heat it through once more without letting it boil. Season with lemon juice, nutmeg and pepper.
- 8
Pour the soup into plates and add the cream to garnish in dots on top.
