Summary

Ingredients

• 0.5 ½ cup crème fraîche
• 100 ml cream
• 80 g wild arlic
• 5 medium potato (s)
• 800 ml vegetable stock
• 1 small onion (s)
• 3 teaspoons wild garlic pesto

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Instructions

1. Cut the onion into small pieces and sauté in a saucepan with a little oil. Then add the vegetable stock.
2. Cut the wild garlic and potatoes into small pieces and cook in the vegetable stock for about 15 minutes. Purée finely with a hand blender. Add the cream, crème fraîche and wild garlic pesto, cook for about 10 minutes and stir again.
3. Season the soup to taste and serve.