Summary

Ingredients

• 1 onion (s)
• 1 tablespoon oil
• 750 ml vegetable stock
• 1 large potato (s)
• 1 bunch wild garlic
• Salt and pepper
• 1 dash Worcester sauce
• 1 cup thick milk, creamy

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Instructions

1. Peel the onion and chop finely. Simmer in hot oil until translucent. Deglaze with the vegetable stock (made from instant powder). Peel the large potato, rub in on the fine vegetable grater (this gives the soup fullness and stability) and simmer covered for 20 minutes.
2. In the meantime, wash the bunch of wild garlic leaves, possibly cut off the stems and cut the leaves into fine strips. Put some of it aside for garnish. After the potatoes are cooked, add the rest to the soup, stir well several times and let the leaves collapse in no more than 5 minutes. Remove from heat and puree finely with a hand blender. Season to taste with a little salt, pepper from the mill and a dash of Worcester sauce. Add 1 cup of thick cream milk, work in with the hand blender and use it to froth the soup. Before serving, sprinkle some finely chopped wild garlic greens onto the soup for decoration.
3. Side dish: It is best to serve freshly baked warm ciabatta, baguette or warm, freshly baked flatbread.