Summary

Ingredients

• 2 large potatoes
• 1 onion (s)
• 1 tablespoon butter
• 500 ml vegetable stock
• liter ⅛ white wine, drier
• 125 g wild arlic
• 1 bunch parsley
• 200 g crème fraîche
• 4 slices bacon
• salt and pepper

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Instructions

1. Peel, wash and dice the potatoes. Peel onion and chop finely. Melt the fat in a saucepan. Sauté the potatoes and onions in it. Deglaze with stock and wine. Bring to the boil and simmer for about 10 minutes.
2. Wash the wild garlic and parsley. Set aside 4 wild garlic leaves for garnish. Finely chop the herbs and crème fraîche with the hand blender, except for 2 tablespoons for garnish. Puree the potatoes in the liquid. Stir in the herb crème fraîche and let it heat up in the soup. Season to taste with salt and pepper.
3. Leave the bacon in a pan until crispy. Serve the wild garlic soup in bowls. Garnish with the remaining wild garlic leaves, crème fraîche and bacon.