Wild Garlic Soup with Macadamia Nuts, Bread Chips and Primrose Flowers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon rice vinegar
- 250 ml poultry stock
- 1 potato (s), floury
- 1 cup cream
- 1 mace
- a bit salt
- Pepper, whiter
- 1 bunch wild garlic, large
- 4 slices ciabatta
- 2 tablespoon olive oil
- 4 nuts (macadamia)
- some flowers, (primrose flowers, cowslips)
Print Recipe
Pin Recipe Instructions
- Sauté the finely diced shallots in the butter, dust with the flour and lightly toast. Deglaze with the vinegar, allow to evaporate a little and add the poultry stock. Add the finely diced potato and cook until soft. Add the cream, bring to the boil, season with mace, salt and pepper and puree. Wash, cut and add the wild garlic - mix up and serve immediately!
- Toast the bread slices in oil that is not too hot until crispy.
- Cut the macadamia nuts into leaves on a truffle slicer.
- Use only the petals of the primrose flowers!
- Serving:
- Pour the soup into hot plates, sprinkle some nut leaves on top, sprinkle some flowers over it and add a bread chip or serve separately.
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