Wild Garlic Cream Soup According To Fiefhusener Style

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 150 g potato (s), floury, precooked, diced
  • 150 g celery, cut into fine cubes
  • 1 medium onion (s), finely diced
  • 1 tablespoon olive oil
  • 1 tablespoon truffle oil
  • 750 ml vegetable stock
  • 125 g wild arlic, fresher, in fine strips, includin stalks
  • 100 g cream
  • 3 tablespoon crème fraîche
  • Salt and pepper, fresh from the mill
  • Wild garlic flowers, if any
Wild Garlic Cream Soup According To Fiefhusener Style
Wild Garlic Cream Soup According To Fiefhusener Style

Instructions

  1. Sweat the celery and onion cubes in the pan in hot olive and truffle oil until translucent, stirring frequently so that the vegetables do not take on too much color. Then add the potato cubes and let it sear briefly. Deglaze with the vegetable stock, bring to the boil briefly and then simmer covered for 15 minutes over a low heat.
  2. After the cooking time, puree extensively and finely with the blender and pass through a sieve so that the fibers of the celery are caught if necessary. Basically, the recipe also works with celeriac. But I prefer the celery because of its finer flavor.
  3. Set aside about 2 tablespoon of the wild garlic for the later garnish. Add the rest of the wild garlic with the cream and the crème fraîche to the soup. Now puree again with the blender and lather up finely. Finally, season to taste with salt and pepper from the mill.
  4. Arrange in preheated bowls or plates and garnish with the saved wild garlic strips. If you are lucky enough to get some wild garlic blossoms at the greengrocer, this is a wonderful garnish.
  5. If you like, you can serve it with fresh baguette and crispy fried bacon strips.

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