Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 120 g wild arlic
- 200 ml cream
- 800 ml chicken broth
- 300 g potato (s)
- 20 g celeriac
- 0.5 ½ onion (s)
- 50 g leek
- 50 g butter
- 1 tablespoon whipped cream
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into small cubes, wash the wild garlic and roughly chop.
- Heat the butter, add the diced vegetables and sauté well. Don`t get a tan! Pour the hot bouillon on top and cook until soft.
- Add the whipped cream and the wild garlic, bring to the boiling point.
- Puree the soup and strain through a fine sieve. Bring to the boil again, season with salt and pepper and add the whipped cream.
- Assemble with the hand blender and serve hot.
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