Summary

Ingredients

• 250 g wild arlic
• 1 liter vegetable broth
• 2 cloves garlic, large
• 2 tablespoons oil
• 2 shallot (s)
• 2 tablespoon butter
• 200 g cream
• 2 egg (s), including the yolk
• salt
• Pepper from the grinder

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Instructions

1. Peel the garlic and cut into thin slices. Heat the oil in the pan, fry the garlic until golden, remove and drain on paper towels.
2. Wash the wild garlic, add dripping wet to boiling salted water and briefly bring to the boil until it collapses. Drain and chill cold.
3. Peel shallots, finely dice and sweat in hot butter until translucent. Add wild garlic, stew briefly, then fill up with the stock and bring to the boil. Take the pot off the heat, puree everything with a hand blender. Whisk the cream and egg yolk together and add to the broth, stirring constantly, season with salt and pepper. Arrange the soup on plates or in soup bowls, garnish with garlic chips and serve.
4. Serve with breadsticks or crispy white bread.