Summary

Ingredients

• 1 bunch wild garlic
• 2 shallot (s), finely diced
• 40 g butter
• 35 g flour
• 600 ml vegetable stock
• 150 ml wine (Weißherbst), dry
• 250 ml cream
• salt
• Paprika powder, hot pink
• Coriander powder
• Ground cumin
• Bacon

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Instructions

1. Let the shallot cubes in the butter become translucent, add the flour and sweat while stirring. Now fill up with the vegetable stock, wine and cream, stir vigorously and let the soup simmer for about 10 minutes. Season to taste with salt, rose paprika, 1 pinch of coriander and 1 pinch of cumin.
2. Cut the wild garlic into strips and add to the soup, simmer for 1 minute and then finely puree with the hand blender. Halve or quarter the bacon slices and fry them in a pan until crispy.
3. Beat the soup with the hand blender until frothy and fill into plates. Serve with the bacon slices and possibly a wild garlic leaf.