Peel the onions, cut into small pieces and fry in a little heated oil. Add the spinach. Deglaze with milk and water and simmer. Clean the wild garlic, cut into narrow strips and add. Season everything with salt, pepper and soy sauce and give it a nice color with a tiny pinch of turmeric. Let it stand for a short time. Serve hot.
Tips: This light spring soup can of course also be bound with butter or egg yolk kneaded with flour or refined with processed cheese. Another interesting variation is the seasoning with a pinch of garam masala and cardamom each. The decoration of colored plates or soup bowls with the first yellow celandine flowers is particularly pretty when serving.
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