Summary

Ingredients

• 150 g wild arlic, (leaves)
• some wild garlic leaves for the soup
• 3 shallot (s)
• some oil
• 1 liter vegetable stock, if possible self-cooked
• salt and pepper
• possibly white wine, (dry)
• in Salmon, cubes or
• Shrimp or
• Quail egg (s) as a soup

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Instructions

1. Wash the wild garlic leaves, shake dry, set aside for the soup. Cut the rest into small pieces. Peel and dice shallots.
2. Heat the oil and steam the shallots in it. Add the chopped wild garlic, let it collapse and deglaze with the vegetable stock. Let the whole thing stand in the closed pot for about 30 minutes.
3. Cut the remaining wild garlic into fine strips.
4. Pour the soup through a fine sieve, squeezing out the vegetables, but avoiding vegetable fibers getting into the broth.
5. Heat again, season with salt and pepper and possibly white wine.
6. Spread fresh wild garlic on soup bowls, pour on the broth, add salmon, shrimp or quail eggs.
7. Note: the quality of the soup depends on the vegetable broth! The fresh leaves as a filler reinforce the wild garlic taste.