Summary

Ingredients

• 150 g wild arlic
• 2 small shallots
• 1 small carrot (s)
• 1 piece (s) celery, about the size a table tennis ball
• 1 leek, only the white one
• 2 small potatoes
• 1 clove garlic
• 400 ml meat stock, (cubes)
• 200 ml vegetable stock, (cubes
• 200 ml wine (Riesling), dry
• 250 ml cream
• 1 tablespoon butter

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Instructions

1. Finely dice the shallots and garlic and sauté in the butter. Dice the soup vegetables and the potatoes and add them. Deglaze with both broths and the wine and simmer for 10 minutes.
2. Put 4 beautiful wild garlic leaves back. Roughly chop the rest of the wild garlic with the knife. Whip the cream until stiff.
3. Add the wild garlic and half of the whipped cream to the soup and mix vigorously with the hand blender. Then season to taste with salt and pepper, if necessary rub in some nutmeg.
4. Distribute the soup on the plates, put a cream tuff in the middle, place 1 of the wild garlic leaves on top and serve immediately.