Summary

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

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Instructions

1. 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.
2. 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.
3. Serve with baguette.