Summary

Ingredients

• 1 onion (s)
• 3 large potatoes
• 1 clove garlic
• 10 wild garlic leaves
• 1 dash olive oil
• 300 ml vegetable stock
• 400 ml milk
• 1 shot sherry, alternatively white wine
• 1 cup crème fraîche (50-200 g)
• 1 tablespoon pesto (if possible wild garlic pesto)
• some nutmeg
• salt and pepper

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Instructions

1. Peel the potatoes and cut into 1 cm cubes. Cut the onion into cubes, finely chop the garlic, coarsely chop the wild garlic. Fry the potatoes, onions and garlic in the oil in a saucepan. Add the wild garlic after 5 minutes. Sauté for another 5 minutes until everything has turned lightly color.
2. Deglaze with sherry and let evaporate briefly. Pour in the vegetable stock and 200 ml of milk and cook until the potatoes are soft (approx. 10 minutes). Mix until everything is creamy. Bring to the boil again on a low flame, switch off and add the crème fraîche. Add a spoonful of wild garlic pesto and mix again with the hand blender, season with salt and pepper.
3. Heat and froth 200 ml milk. Divide the wild garlic soup into four latte macchiato glasses and place the frothed milk on top. Rub some nutmeg over it to decorate.