Summary

Ingredients

• 50 g shallot (s)
• 1 small clove garlic
• 30 g butter
• 400 ml broth
• 1 small potato (s)
• 300 ml cream
• 50 g sour cream
• 1 bunch wild garlic
• 4 slices sausage (chorizo)
• 2 slices toast
• 1 clove garlic
• 1 small shallot (s)
• 80 g butter
• salt and pepper
• nutmeg

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Instructions

1. Chop the shallots and fry them together with the halved clove of garlic in a saucepan with butter. Top up with broth. Clean, peel and roughly chop the potatoes.
2. Add and simmer gently until cooked.
3. In the meantime, cut the chorizo into cubes and fry in a pan.
4. Cut the toast into cubes of the same size. These in a pan with the butter,
5. Fry the clove of garlic and the whole peeled shallot until golden. Lay dry and season with salt. (If you want, you can continue to use the garlic and shallot and simply add them to the soup.)
6. Cut the wild garlic into small pieces and add to the soup with the cream. Bring to the boil briefly, add the sour cream, season with pepper and nutmeg. Now puree with the mixer until the soup is nice and frothy.
7. Serving: Put the soup on a deep plate or in a bowl, sprinkle with the fried chorizo and croutons. Good Appetite!