Summary

Ingredients

• 1 piece (s) shallot (s), possibly two depending on the size
• 10 g butter
• ⅛ liter of vegetable stock
• 100 g crème fraîche
• 40 g wild garlic, (leaves)
• salt and pepper

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Instructions

1. Peel shallots, dice finely, sauté in butter. Add the vegetable stock, fry the shallots openly until soft, reducing the stock a little. Stir in the crème fraîche.
2. In the meantime, rinse the wild garlic, shake it dry, pluck the leaves from the stems and cut into strips. Just before serving, put the shallot crème fraîche mixture and strips of wild garlic in a blender, puree. Season to taste with salt and pepper.