Wild Garlic Soup with Tomatoes and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g wild arlic
- 4 spring onion (s)
- 2 tablespoon oil, (cold-pressed sunflower oil)
- 900 ml vegetable stock
- 150 g cream cheese
- 250 g tomato (s)
- 2 tablespoon sherry
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the wild garlic under lukewarm running water. Remove the roots from the spring onions. Cut the wild garlic into fine strips and the spring onions into fine rings.
- Sweat both in oil for 3 minutes until translucent. Deglaze with vegetable stock and bring the soup to a boil. Stir in the cream cheese and melt in it. Remove the seeds from the tomatoes, dice finely and add to the soup. Season to taste with sherry, pepper and salt.
- Serve with baguette.
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