Wild garlic potato cream soup
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
From March to May is wild garlic season: fans should take advantage of this time! Here is a great recipe for a wild garlic and potato soup.
ingredients
- 750 g potatoes (floury cooking)
- 100 g wild garlic
- 1 L vegetable stock
- 1 handful of greens
- 2 tablespoons sour cream or sour cream
- Salt, pepper, nutmeg and 1 teaspoon vinegar (I took raspberry vinegar)
For the croutons:
- 2 slices of toasted bread
- 2 tbsp garlic oil
preparation
- Peel potatoes and dice, greens as well (I always frozen pre-cut greens and take it in portions).
- Put on the vegetable stock and cook gently. In the meantime, wash the wild garlic and cut into strips. Since all parts are edible, I also use the stems in this case.
- When potatoes and vegetables are soft, remove from the heat and add wild garlic and sour cream. Mix with the wand.
- Then season with salt, pepper, a touch of nutmeg and a few drops of a good vinegar and keep warm. No more boil, otherwise the wild garlic loses its taste and color.
- Unbork toast and cut into cubes. Roast with garlic oil to croutons, arrange and taste.
Good Appetite
