Summary

Ingredients

• 1 bunch wild garlic
• butter
• 0.5 ½ cucumber (s)
• Vegetable broth
• pepper
• salt
• 200 g cream

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Instructions

1. Cut the wild garlic leaves into small pieces and sauté in butter. Dice half the cucumber and add. Deglaze with vegetable stock and simmer for a few minutes.
2. Season to taste with pepper and salt and puree using a hand blender.
3. Add 200 g of cream, heat and froth up with a hand blender. Serve immediately.