Summary
Ingredients
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.