Summary

Ingredients

• 1 leek
• 1 large carrot
• 0.25 ¼ celeriac
• 2 large potatoes
• 1 bay leaf
• 0.3 liters vegetable stock
• 1 bunch wild garlic, fresh
• 1 tablespoon oil
• Sprinkle seasoning to taste
• cashew nuts

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Instructions

1. Wash the leek, carrot, celeriac and potatoes and cut into small pieces. Let the vegetables with the bay leaf simmer in the vegetable stock for about 20 minutes.
2. Cut the wild garlic into strips and sauté in oil. Add half of the wild garlic to the soup and puree the soup. If you like, you can strain the soup through a sieve, but it doesn`t have to be. Season with the sprinkling seasoning and serve sprinkled with the remaining strips of wild garlic.
3. Mix cashew nuts with water in a ratio of 1: 1 and add a dollop of this whipped cashew cream to the soup.