Summary

Ingredients

• 1 small onion (s)
• 80 g butter
• 50 grams flour
• 100 ml white wine, drier
• 750 ml meat stock
• 250 g cream
• 150 g crème fraîche
• salt and pepper
• sugar
• 20 wild garlic leaves
• 1 egg yolk
• some lemon peel, grated, untreated
• 3 slices toast bread

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice the onion, then sauté in 50 g butter. Add flour and stir until smooth. Pour white wine, broth and 150 g cream on top. Let everything cook for about 3 minutes while stirring. Add crème fraîche and season the soup with salt, pepper and a pinch of sugar.
2. Wash the wild garlic, pat dry and cut finely. Add to the soup. Then puree the soup with the mixer.
3. Debark the toast, cut into cubes and toast in the remaining butter until golden brown.
4. Shortly before serving, whisk the egg yolks with the rest of the cream, slowly pour into the soup and whisk with the blender. Add the lemon peel and season to taste. Don`t cook anymore!
5. Pour the soup into plates and serve with toasted bread cubes.
6. 384 Kcal per serving